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Sous Vide Brisket: 5 Expert Tips for Juicy, Tender Perfection

sous vide brisket cooking steps collage
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A smoky, fall-apart sous vide brisket slow-cooked to perfection, then finished with a flavorful bark on the grill or in the oven. Ideal for sandwiches, BBQ plates, or classic Texas-style slices.

Ingredients

Scale

2 ounces coarsely ground black peppercorns (about 1/3 cup; 55 g)

2 1/4 ounces kosher salt (about 1/4 cup; 65 g)

1/4 ounce (10 g) pink salt, such as Prague Powder Curing Salt (optional)

1 flat-cut or point-cut brisket, about 5 pounds (2.25 kg)

1/4 teaspoon liquid smoke, such as Wright’s Liquid Smoke (optional)

Dill pickles, sliced yellow onion, and white bread, for serving

Instructions

1. Combine pepper, salt, and pink salt (if using). Rub two-thirds over brisket. Reserve remaining.

2. Slice brisket in half to fit vacuum bags. Add 4 drops liquid smoke to each bag (optional).

3. Seal bags and refrigerate for 2 to 3 hours.

4. Set sous vide to 135°F (for steak-like texture) or 155°F (for pull-apart texture).

5. Sous vide brisket for 36 to 72 hours at 135°F or 24 to 36 hours at 155°F.

6. Cool brisket to room temp or use ice bath. Optional: refrigerate up to 1 week before finishing.

7. To grill: Preheat charcoal or gas grill. Add wood chunks for smoke. Grill brisket over indirect heat, fat side up, for 3 hours.

8. To oven finish: Preheat to 300°F (or 275°F convection). Roast brisket on wire rack for 2 hours.

9. Let brisket rest for 30 minutes until 145–165°F before slicing.

10. Slice thinly against the grain and serve with pickles, onions, and white bread.

Notes

For bold smoke flavor without a grill, use a few drops of liquid smoke in the bag.

Avoid trimming too much fat; it helps keep the brisket moist during long cooking.

Save the sous vide bag juices to enhance barbecue sauce or drizzle over sliced brisket.

Nutrition

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