Pork brisket is a butcher’s cut we should all be taking advantage of. This cut is on the tougher side and full of flavor, making it perfect for a low and slow treatment. I like to combine sous vide and smoke to make the best pork brisket you’ll ever have.


1 1.5-3 lb pork brisket Barbecue seasoning Liquid smoke, optional

Preheat water bath using an immersion circulator to 145 degrees F.

Thoroughly season the pork brisket with your barbecue seasoning of choice. Get in to all the nooks and crannies!

Vacuum seal the pork brisket or use another air removal method.

Add to the preheated water bath and cook for 12 hours. Make sure to keep the bag submerged using sous vide magnets, weights, or just a ceramic plate or bowl.

After the pork brisket is done sous viding, you can refrigerate for up to 3 days or finish right away.

To finish on the smoker, smoke at 175 degrees F for 3 hours, or until a good bark has formed. To finish in the oven, brush with liquid smoke and cook at 250 degrees F for 2-3 hours, until bark has formed.

Slice and serve with your favorite bbq sauce.