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Best Sous Vide Brisket

Best Sous Vide Brisket
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Discover the ultimate guide to making the best sous vide brisket at home. Learn expert tips and techniques for a perfectly tender and flavorful brisket every time!

Ingredients

Scale
  • 1 beef brisket (1.8–2.7 kg)
  • 1/4 cup (60 ml) coarse ground black pepper
  • 1/4 cup (60 ml) kosher salt
  • 2 teaspoons (10 ml) sea salt (optional)
  • 1/4 teaspoon (1.25 ml) liquid smoke (optional – if finishing in oven)

Instructions

  1. Set your sous vide machine to a temperature of 155°F.
  2. In a small bowl, mix together the coarse ground black pepper, kosher salt, and sea salt (if using). Spread two-thirds of this blend over the brisket, rubbing it in to cover the surface. Keep the rest of the spice mix aside for later.
  3. Place the brisket in a vacuum-sealed bag. If you plan to finish cooking in the oven, add a touch of liquid smoke. You can divide the brisket into two or three parts if needed to fit the bags. Seal the bags securely.
  4. Submerge the sealed bags in the sous vide water bath, ensuring they don’t obstruct the machine’s water circulation, and let it cook for 24 to 36 hours.
  5. After cooking, transfer the brisket from the water bath to an ice water bath for 30 to 45 minutes to bring it to room temperature. (You can refrigerate it for up to a week at this stage.)
  6. Take the brisket out of the bag and place it on a plate lined with paper towels. Thoroughly dry it with paper towels, then apply the remaining spice mixture.
  7. For grilling, position the brisket with the fat side up over indirect heat at approximately 225°F for 3 hours. Let it rest for 30 minutes. Slice against the grain before serving.
  8. For smoking, preheat the smoker to 225°F. Place the brisket with the fat side up and smoke for 3 hours. Let it rest for 30 minutes, then slice against the grain to serve.
  9. For oven cooking, set the oven to 275°F for convection or 300°F for standard baking. Place the brisket with the fat side up and cook for 2 to 2 1/2 hours.
  10. Allow the brisket to rest for 30 minutes. Slice it against the grain and serve.

Notes

  • Consider enhancing the smoky flavor by adding optional liquid smoke when finishing the brisket in the oven.
  • Thoroughly pat dry the brisket with paper towels before applying the remaining spice mixture for a better crust.
  • Slice the brisket against the grain to ensure tenderness and easier chewing. Coat each piece evenly with the spice mixture before sealing if dividing into multiple bags.

Nutrition

Find it online: https://sousviderecipe.com/best-sous-vide-brisket/