72-Hour Brisket | Absolutely Perfect & Tender Every Time
A bold, juicy 72-Hour Brisket cooked perfectly sous vide, tender and sliceable with rich beefy flavor—an easy, foolproof recipe every time.
- Prep Time: 10 minutes
- Cook Time: 72 hours
- Total Time: 72 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 flat- or point-cut brisket, about 5 pounds / 2.25kg
2 oz / 55g coarsely ground black peppercorns (about 1/3 cup)
2 1/4 oz / 65g kosher salt (about 1/4 cup)
1/4 tsp / 3g liquid smoke (optional)
1/4 oz / 10g pink salt (optional)
Dill pickles, sliced yellow onion, and white bread, for serving
Instructions
1. Preheat sous vide cooker to desired temperature (135°F or 145°F recommended).
2. Trim brisket and season generously with salt and pepper.
3. Optional: add pink salt and liquid smoke.
4. Vacuum seal brisket or use zipper bag with water displacement.
5. Cook in sous vide bath for 72 hours, keeping water level steady.
6. Remove brisket and pat dry. Rest for 5–10 minutes.
7. Sear brisket on grill or hot cast iron pan until a crust forms (1–2 mins per side).
8. Slice brisket across the grain and serve with pickles, onions, and bread.
Notes
Cook at 135°F for juicy, sliceable brisket or 145°F for a more traditional texture.
For pull-apart brisket, try 155°F for 72 hours.
Store leftovers chilled, reheat using sous vide at serving temp.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 1g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/72-hour-brisket/