Sous Vide Corned Beef Brisket – Ultimate 48-Hour Delicious Winner

I grew up in Florida where corned beef made the occasional appearance around St. Patrick’s Day—usually boiled until it was dry and chewy. But years later, when I sealed a brisket in a bag and let it soak in that perfectly controlled sous vide bath for two full days, everything changed. It was juicy, fork-tender, and bursting with flavor. My family went quiet at the table, which never happens. That’s when I knew: this was the way.

Sous vide corned beef brisket isn’t just easier—it’s more forgiving. You’re not guessing if it’s overcooked or undercooked. You’re cooking with precision. And when you let it bathe at 135°F for 48 hours, something magical happens. The collagen melts, the spices infuse, and the result is pure comfort in every bite.

This method works beautifully for different cuts, too. Whether you’re tackling a sous vide corned beef flat or even just wondering what temp to sous vide corned beef, it all starts with understanding how time and temperature work together.

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What makes sous vide brisket better than boiled or braised?

The truth is, boiling brisket often leeches out the flavor you actually want in your final dish. You’re left with bland meat and a salty broth that feels more like an afterthought. But when you cook sous vide corned beef brisket, every ounce of spice and moisture stays sealed inside the bag. The pickling spice, beef stock, and even the stout beer don’t escape—they infuse deeply into the brisket, giving it rich, complex flavor.

What sets sous vide corned beef brisket apart even more is the total control it offers. Want brisket that slices perfectly for sandwiches or dinner platters? Stick with a water temperature of 135°F. Prefer a softer, more shreddable texture for hash or tacos? Take your sous vide corned beef brisket up to 165°F for 24 to 36 hours. This method is the most forgiving and consistent way to cook brisket at home.

Even better, sous vide corned beef brisket isn’t limited to just brisket. The same low-and-slow process works wonders on tougher cuts like chuck roast or silverside. If you’ve ever struggled to get corned beef just right using boiling or braising, trying sous vide corned beef brisket will change the way you cook forever. Once you taste the juicy, perfectly tender results, you’ll never go back.

How long does sous vide beef brisket really take?

Sous vide corned beef brisket thrives on the low-and-slow cooking process. This technique is all about patience—and brisket loves it. For most home cooks, the sweet spot for sous vide corned beef brisket is 135°F for 48 hours. At this setting, you’ll get beautifully tender, sliceable meat with just the right chew. Yes, it’s a long cook, but once your sous vide corned beef brisket is sealed and submerged in the water bath, it becomes a true set-it-and-forget-it meal. No basting, no flipping, and no drying out.

Want your sous vide corned beef brisket to be softer and more fall-apart in texture? Set the water bath to 165°F and cook for 24 to 36 hours. This is perfect for shredded brisket sandwiches or hearty hash dishes. If you’re aiming for a happy medium, 145°F for 36 hours still gives your sous vide corned beef brisket plenty of moisture while keeping it sliceable and flavorful.

You’ll see this gentle, flavorful technique mirrored in our sous vide brisket recipe, which also celebrates how sous vide corned beef brisket transforms tough cuts into juicy, delicious meals.

What’s the ideal temperature for corned beef brisket?

Here’s a helpful table breaking down common sous vide temperatures and the textures they produce:

Temperature	Time	Texture
135°F (57°C)	48 hours	Tender and sliceable
145°F (63°C)	36 hours	Soft, moist slices
165°F (74°C)	24–36 hours	Fall-apart, shreddable

You’ll see this breakdown echoed in our best sous vide corned beef recipe, which highlights the benefits of a 48-hour cook time for maximum flavor and tenderness in sous vide corned beef brisket. That extended water bath allows the connective tissue to break down gradually, leaving you with consistently tender results every time.

For those working with silverside—a popular cut used in many versions of sous vide corned beef brisket—the same principles apply. Wondering how long to sous vide silverside? Stick to 135°F for 48 hours, just like traditional sous vide corned beef brisket. It’s not just about the cut; it’s about collagen breakdown, which is the secret to achieving that perfect texture.

Curious whether you can cook sous vide corned beef brisket right in the vacuum packaging it comes in? We’ve covered that too. Head over to our detailed guide on can you sous vide corned beef in the package? to learn when it’s safe and when you should rebag your brisket. Either way, getting that sealed environment right is essential for full flavor infusion in your sous vide corned beef brisket.

Should you soak corned beef brisket before cooking?

This is one of the most common questions about sous vide corned beef brisket—and for good reason. Corned beef is cured in a salty brine, and depending on the brand, it can come out overly salty if cooked as-is. If you’re sensitive to sodium or just want more control over the final flavor of your sous vide corned beef brisket, soaking it in cold water for about 2 hours before cooking can make a big difference.

Some home cooks go as far as soaking overnight, but I’ve found that just a couple of hours is usually enough to mellow the salt level—especially when your sous vide corned beef brisket will be sealed with flavorful ingredients like beef stock and stout beer. In my recipe, each bagged portion of sous vide corned beef brisket gets a custom flavor bath with pickling spice and fresh sliced onion for a balanced, deeply savory finish.

This prep step mirrors what we recommend in the sous vide corned beef and cabbage recipe, where gentle soaking helps balance bold flavors before the long water bath. Whether you’re preparing it for a holiday meal or just craving comfort food, taking time to soak your sous vide corned beef brisket will yield a smoother, more enjoyable flavor every time.

What to include in the sous vide bag?

Here’s where you can get creative. At its simplest, your bag needs the brisket, some liquid, and seasoning. I like using:

• ⅓ cup stout beer
• ⅓ cup beef stock
• 1 tablespoon pickling spice
• Half of a small onion, sliced thin

This flavor combo adds serious depth to your sous vide corned beef brisket, with the stout beer lending a subtle sweetness that balances the salty cure. If you’re not into beer, no problem—just use extra beef stock or a splash of apple cider to bring a similar brightness and roundness to your sous vide corned beef brisket.

Here’s a quick tip that makes a big difference: if your sous vide corned beef brisket is on the larger side (around 4–6 pounds), split it into two portions and seal them in separate vacuum bags. This helps ensure even cooking and lets the flavors from your spices, onions, and liquids fully penetrate every inch of the meat. Always lay your sous vide corned beef brisket flat in the bag and avoid stacking; that flat surface contact is key for consistent heat circulation.

Once sealed, all that’s left to do is drop your sous vide corned beef brisket into a 135°F water bath and wait. For long cooks like this, I always use a covered container or sous vide balls to minimize evaporation. It’s a small step that ensures your sous vide corned beef brisket cooks evenly for the full 48 hours without interruption.

Why isn’t my corned beef brisket tender?

If your sous vide corned beef brisket didn’t come out melt-in-your-mouth tender, don’t panic—there’s usually a simple fix. The most common issue? Not cooking your sous vide corned beef brisket long enough. This cut is packed with collagen and connective tissue, and breaking that down takes time. At 135°F, the magic number for sous vide corned beef brisket is a full 48 hours. Anything shorter, and you’re likely to end up with meat that’s firmer and a bit too chewy.

Another factor is temperature accuracy. If your sous vide corned beef brisket was cooked at a slightly lower temperature—say, 130°F—or the seal wasn’t tight, the water bath may not have stayed hot enough for the full cook time. Always use a reliable immersion circulator like the Anova Precision Cooker and keep your water bath covered. That ensures your sous vide corned beef brisket cooks evenly without heat loss over time.

Still not getting the tenderness you want after 48 hours? Try adjusting the temperature. Cooking your sous vide corned beef brisket at 145°F for 36 hours or even 165°F for 24 hours can give you a more shreddable texture. For more ideas, check out our sous vide corned beef flat recipe, which follows a similar process and delivers incredible results every time.

How to finish and serve sous vide corned beef brisket

After 48 hours in the bath, it’s tempting to slice and serve right away—but don’t skip the sear. It adds texture and a touch of caramelization that brings everything together.

Here’s how I finish mine:

1. Remove the brisket from the bags and pat dry with paper towels.
2. Slice into large, thick cubes or keep whole depending on how you want to serve it.
3. Sear on all sides in a hot cast iron skillet or on a griddle for 1–2 minutes per side. No need to add extra oil—there’s plenty of fat in the brisket already.

Pair it with classic cabbage and potatoes, or go full-on deli-style and pile it on rye with mustard. However you plate it, the texture will wow you—moist, flavorful, and perfectly tender.

And remember, if you ever forget your cook time or temp, bookmark our guide to what temp to sous vide corned beef for easy reference.

Conclusion

Sous vide corned beef brisket is the ultimate fix for anyone tired of tough, dry, or unpredictable results. With the precision of sous vide, you get juicy, tender, and consistently flavorful brisket every time. The long cooking time may seem daunting, but once it’s sealed and submerged, the magic happens on its own. Just season, seal, and let time and temperature work for you.

Whether you’re preparing a St. Patrick’s Day feast or just craving a comforting plate of beef and potatoes, this method guarantees restaurant-level results from your home kitchen. And if you’re ready to go deeper, explore more with our guides to sous vide corned beef and cabbage or best sous vide corned beef recipe.

You’ve got the tools. You’ve got the recipe. Now go cook a brisket you’ll be proud to serve.

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FAQs

Can I sous vide corned beef brisket?
Absolutely! Sous vide corned beef brisket is one of the best ways to transform a tough, brined cut into something incredibly tender and flavorful. By sealing the brisket in a vacuum bag and cooking it slowly in a temperature-controlled water bath, you lock in moisture, spices, and depth of flavor. This method not only eliminates the risk of overcooking but also ensures that every bite of your corned beef comes out juicy and consistent—making it far superior to boiling or oven roasting. It’s also a hands-off approach, freeing up your time for other meal prep.

How long does beef brisket take in sous vide?
Brisket is a tough, collagen-rich cut, and it needs time to break down properly. For sous vide corned beef brisket, the sweet spot is 48 hours at 135°F if you want a firm but tender, sliceable texture. If you’re aiming for a more shreddable, fall-apart finish, you can go up to 165°F and reduce the cook time to about 24–36 hours. Keep in mind that time and temperature work hand in hand in sous vide cooking, so adjusting one affects the other. But when in doubt, low and slow always works beautifully for brisket.

What temperature is corned beef brisket?
The ideal temperature for sous vide corned beef brisket depends on the final texture you want. For traditional, sliceable corned beef with just enough chew, 135°F for 48 hours is the gold standard. Prefer something more fork-tender, perfect for shredding or sandwiches? Then bump the temperature up to 145°F for 36 hours or even 165°F for 24 hours. Each level of heat delivers a different result—firmer at lower temps and softer as you go higher—so you can customize your brisket exactly to your taste.

How long to sous vide silverside?
Silverside is a leaner cut commonly used in corned beef, and it responds well to the same cooking method. To prepare sous vide corned beef brisket using silverside, stick with 48 hours at 135°F for a firm, sliceable finish. If you want it more tender and shreddable, try 165°F for 24 to 36 hours. Silverside doesn’t have quite as much fat or marbling as brisket, so cooking it sous vide helps prevent it from drying out. Just like with brisket, the slow, gentle heat allows the collagen to break down while preserving juiciness.

Does corned beef brisket get more tender the longer you cook it?
Yes, and this is exactly why sous vide corned beef brisket works so well. The longer it cooks, the more the connective tissues—especially collagen—have time to break down into gelatin. This transformation is what gives corned beef its signature tenderness and juiciness. However, it’s important not to overdo it. Beyond a certain point (around 48–72 hours), texture can start to deteriorate. The goal is to find the sweet spot where collagen has fully broken down, but the meat still holds together in beautiful, flavorful slices.

Should you soak corned beef brisket before cooking?
Soaking your sous vide corned beef brisket is totally optional but often recommended. Because corned beef is cured in a brine heavy in salt, some brands can be overwhelmingly salty straight out of the package. Soaking it in cold water for 1 to 2 hours before cooking can gently pull out some of that excess salt, giving you more control over the final seasoning. It’s especially helpful if you’re serving guests with lower sodium preferences or using additional salty ingredients like beef stock in your cooking bag.

Why is my corned beef brisket not tender?
If your sous vide corned beef brisket didn’t turn out as tender as expected, the culprit is usually either temperature or time. Cooking it at too low a temperature—or not long enough—prevents the collagen from breaking down fully. The recommended starting point is 135°F for 48 hours, which delivers great results in most cases. If it’s still too tough, increase your cook time or raise the temperature slightly to 145°F or 165°F, depending on your desired outcome. Also, make sure your water bath stayed consistently heated and your bag was sealed properly to avoid uneven cooking.