Sous Vide Smoked Beef Brisket

This delicious sous vide smoked beef brisket recipe takes time, but you’ll be rewarded with an absolutely delicious feast. This recipe cooks in a sous vide bath and is finished off in a smoker (or an oven). The texture is perfect and the flavor is out of this world.


– 1 Half Brisket, about 7 pounds – 65 grams kosher salt, 1/4 cup – 30 grams black pepper, 5 tsp – 7 grams pink curing salt, 1 1/4 tsp

Preheat sous vide water bath to 155 degrees Fahrenheit using an immersion circulator.

Combine salts and pepper in a small bowl. Rub thoroughly all over the brisket, getting into all the nooks and crannies.

Vacuum seal the brisket. Add to water bath and cook for 36 hours.

When finished, remove from the water bath and vacuum seal bags. Pat dry thoroughly with paper towels.

Preheat a smoker to 150 degrees F or your oven to 300 degrees F. Add the brisket and cook for 6 hours on the smoker or 3 hours in the oven. It's finished when there's a deep bark all over the brisket.

Slice into 1/2 inch slices and serve with barbecue sauce.