Have you wondered how to sous vide brisket? This method isn’t quick, but it’s remarkably simple and forgiving: ideal for make-ahead party food, straightforward weeknight dinners, or packed lunches.
This guide is written for a 3–5 lb brisket.
Table of Contents
This sous vide brisket recipe appears in The Home Chef’s Sous Vide Cookbook.
I love making sous vide beef for dinner and reheating leftovers the next day for sandwiches, quesadillas, or tacos.
This long-cook sous vide brisket is perfect for feeding a crowd but is simple enough to make for a smaller household. The low-and-slow sous vide method transforms a tough cut into tender, flavorful meat.
What is sous vide brisket like?
After 48 hours in the water bath, the brisket becomes extremely tender—sliceable or pull-apart soft—while still holding its shape.
How long does it take to sous vide a brisket?
Cook the brisket for 48 hours. That extended time breaks down connective tissue and produces a tender result.
What is the perfect temperature for brisket?
Set the sous vide to 135ºF for a medium-rare finish. At this temperature the meat becomes silky and melts in your mouth.
Ingredients for sous vide cooked brisket
- 3–5 pounds beef brisket
- 2 teaspoons smoked salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
Will it fit?
Large briskets may not fit your container. If needed, trim or cut the brisket so it fits in a bag. You can sous vide multiple pieces at once in separate bags, but keep them separated in the bath so water circulates evenly.
How to make sous vide brisket
Step 1. Fill and preheat the water bath to 135ºF.
Step 2. While the bath heats, rub the brisket with the smoked salt, pepper, and cumin.
Step 3. Heat a cast-iron pan over medium-high heat and add the olive oil.
Step 4. When the pan is hot, sear the brisket 3–5 minutes per side to form a deep brown bark.
Step 5. Vacuum-seal the brisket and submerge the bag in the preheated sous vide bath at 135ºF for 48 hours. Cover the bath to minimize evaporation—use a lid or foil topped with a kitchen towel.
Step 6. When the cook finishes, remove the bag from the water and transfer it to an ice bath to cool. Once cooled, remove the brisket, pat it dry, and prepare to finish.
The easy way to finish brisket after sous vide cooking
You can either pull the brisket apart with two forks for shredded brisket, or slice it thinly (about 1/4 inch) for plated portions. From here you can broil or smoke it briefly to develop a crust and added flavor.
Finishing sous vide brisket in the oven broiler
Broiling is quick and gives a crisp finish. Start with a chilled brisket, brush with a little BBQ sauce if you like, place it on a rimmed sheet or roasting pan, and broil on high for about five minutes. Watch it closely so it doesn’t overheat and cook past your desired doneness.
Finishing in a Smoker
Finishing in a smoker adds deep smoky flavor but requires time. With a chilled brisket, set the smoker to 225–250ºF and smoke for up to three hours, keeping the internal temperature below about 155ºF. You can also smoke briefly before sous viding for added smoke.
Tips for storing and reheating sous vide brisket
How to refrigerate brisket
Slice the brisket thinly so it cools quickly (within two hours) and store in an airtight container in the refrigerator for up to five days.
How to freeze it
Freeze sliced brisket in sealed bags for up to three months for easy planning and reheating later.
Reheating brisket in the sous vide bath
The gentlest way to reheat is back in the sous vide bath at the same temperature used to cook it. Unsliced brisket takes about 20–30 minutes; sliced pieces reheat faster. Alternatively, warm sliced brisket in a saucepan with BBQ sauce and a splash of water.
What to serve with brisket
Serve with potato salad, baked beans, or in tacos and sandwiches. Leftovers make great nachos, breakfast tacos, or a hearty scramble.
Wine Pairing
Choose a bold red that can stand up to the smoky, savory flavors—an Australian Shiraz is a good match.
Plating Tips
Either pull the brisket or slice it thin for serving. Sliced brisket looks great on a platter; pulled brisket is perfect for sandwiches and tacos.
Final tips for making brisket sous vide style
- Monitor water level during the long cook and keep the brisket fully submerged. Use a lid, foil, or an insulated cover to reduce evaporation.
- For deeper flavor, cool the brisket in its cooking liquid, then reheat the next day to intensify taste.
- When finishing under a broiler, watch carefully—aim for a crispy bark without overheating the interior.
Sous Vide Brisket Recipe
Sous Vide Brisket Recipe
Video
Ingredients
- 3–5 pounds beef brisket
- 2 teaspoons smoked salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
Instructions
- Preheat the sous vide machine to 135ºF.
- Rub the brisket with smoked salt, pepper, and cumin while the bath heats.
- Heat a cast-iron pan over medium-high heat and add the olive oil.
- Sear the brisket 3–5 minutes per side to form a thick brown bark.
- Vacuum-seal the brisket and place the bag in the sous vide bath at 135ºF for 48 hours. Cover the bath to limit evaporation.
- When finished, transfer the sealed bag to an ice bath to cool. Remove the brisket, pat dry, and either pull apart or slice thinly. Finish under a broiler for a few minutes with BBQ sauce, or smoke at 225–250ºF for up to three hours for deeper smoke flavor.
Notes
- Check water level during the 48-hour cook and keep the brisket fully submerged. Use a lid or foil with a towel to reduce evaporation.
- For extra flavor, cool the brisket in its cooking liquid and reheat the next day.
- When broiling to finish, watch closely to avoid overcooking the interior.
Nutrition
If you have questions while trying this recipe, leave a comment. Enjoy the process—sous vide makes it easy to get excellent results with a minimal amount of hands-on time.
Chat soon – Jenna