If there’s one thing I’ve learned from years of cooking, it’s that food isn’t just about filling bellies; it’s about making memories. And let me tell you, nothing brings people together quite like a perfectly cooked Sous Vide Brisket.
Now, I know what you’re thinking—brisket is tricky business. You’ve got to babysit it, smoke it just right, and hope it doesn’t dry out before you even get to slice it. But what if I told you there’s a way to guarantee tender, juicy, melt-in-your-mouth brisket every single time? a method that takes all the guesswork out and still delivers that deep, smoky barbecue flavor we all crave.
So, grab your aprons and maybe a glass of something cold because we’re diving into a no-fail brisket recipe that’ll have your family coming back for seconds (and thirds!).
In This Article
Why Sous Vide? And Is It Still Barbecue?
I know my barbecue purists might be shaking their heads, saying, “Jody, real brisket needs fire, smoke, and patience.” And you know what? I get it. Traditional barbecue has that magic—the smoky crust, the long, slow cook that turns a tough cut into something sublime.
But let’s be real for a second. How many times have you had brisket that was dry as the Outback in a drought? How many nights have you stood by a smoker, adjusting temperatures, hoping the barbecue gods bless your meat with tenderness?
Sous vide takes the stress out of the process. You set the temperature, walk away, and let the water bath work its magic—gently breaking down the meat until it’s fork-tender. Then, when it’s time to finish, we smoke it like a real pitmaster to get that crispy, blackened bark and deep wood-fired flavor. Best of both worlds, my friends.
Choosing the Right Brisket
Before we even touch the sous vide machine, we need to talk brisket cuts. You’ll typically find two options:
- The Flat Cut – Leaner, slices beautifully, but can dry out faster.
- The Point Cut (a.k.a. Deckle) – More marbled, juicier, and more forgiving.
If you’re new to brisket, go with the point cut. The extra fat will keep it juicy, even if you overcook it a little. And if you can find a whole packer brisket (which includes both cuts), even better!
Pro tip: Look for a brisket with a good fat cap—you want that protective layer of fat to render down, adding moisture and flavor.
The Secret to the Perfect Bark
You don’t need fancy rubs with a mile-long ingredient list. In true Texas barbecue style, we’re keeping it simple:
- Coarse black pepper (freshly ground for the best flavor)
- Kosher salt (don’t skimp on this—it’s the key to flavoring the meat)
- Pink curing salt (optional, but great if you want that classic smoke ring)
That’s it. No sugar, no extra spices—just good beef, salt, and pepper.
Time & Temperature Guide
The beauty of sous vide is that you get to choose your texture:
- 135°F (57°C) for 36–72 hours → Tender, but slices like steak.
- 155°F (68°C) for 24–36 hours → Classic brisket texture, pull-apart tender.
I personally love 155°F for 30 hours—it gives you that melt-in-your-mouth bite without going mushy.
How to Sous Vide Brisket Like a Pro
1. Prep & Season
- Mix salt and pepper, then rub it generously over the brisket.
- If using pink salt, let it rest for a couple of hours to develop that smoke ring effect.
- Optional: Add a few drops of liquid smoke to the vacuum bag if you’re not planning on smoking it later.
2. Seal & Cook
- Vacuum-seal the brisket or use the water displacement method (if using a Ziploc bag).
- Set your sous vide bath to your preferred temperature and let the magic happen!
3. Chill & Smoke (Or Oven Finish!)
Once the sous vide process is done, the brisket will be super tender but missing that signature bark. We fix that by finishing it off with either:
Option 1: Smoking for Authentic Flavor
- Heat your charcoal or pellet smoker to 275–300°F (135–149°C).
- Use oak, hickory, or mesquite wood for that deep, Texas-style smokiness.
- Smoke for 2–3 hours, until the brisket forms a dark, crispy bark.
Option 2: Oven Finish (Easier & Indoor-Friendly!)
- Preheat oven to 300°F (150°C).
- Place brisket on a wire rack over a baking sheet.
- Roast for 2 hours until the bark forms.
Serving Up the Ultimate Sous Vide Brisket Feast
Let the sous vide brisket rest for 30 minutes, then slice against the grain. Serve it up with:
✅ Dill pickles & sliced onions – Classic barbecue sides.
✅ Homemade barbecue sauce – Because why not?
✅ Soft white bread – Perfect for soaking up those juices.
Feeling fancy? Try pairing it with Carrot Top Chimichurri for a fresh, herby kick. Or, if you’re all about comfort food, serve it alongside my Cheesecake Factory Bread Copycat Recipe—trust me, it’s a game-changer.
Final Thoughts – Why You’ll Never Cook Brisket Any Other Way
If you’ve ever struggled with dry, tough brisket, this method will change your life. Sous vide makes it foolproof, and the smoker (or oven) gives it that signature barbecue crust.
Whether you’re cooking for a big backyard gathering or just want to treat your family to something special, this brisket is guaranteed to impress. So, go on—get that sous vide machine working, fire up the smoker, and let’s make some barbecue magic together.
Happy cooking Sous Vide Brisket, friends! And if you try this recipe, let me know—tag me on Instagram (@insporecipes) or drop a comment below.
With love,
Jody x
Sous Vide Brisket
Equipment
- Sous Vide Precision Cooker
- Vacuum Sealer
- Charcoal Grill or Smoker
Ingredients
- 2 ounces coarsely ground black peppercorns about 1/3 cup; 55 g; see notes
- 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; see note)
- 1 flat-cut or point-cut brisket about 5 pounds (2.25 kg); see note
- 1/4 teaspoon liquid smoke such as Wright’s Liquid Smoke (optional; see note)
- Dill pickles sliced yellow onion, and white bread, for serving
Instructions
- Combine pepper, salt, and pink salt (if using) in a small bowl. Rub two-thirds of mixture evenly over surface of brisket. Reserve remaining one-third of mixture. Slice brisket in half crosswise in order to fit into large vacuum bags.
- Place each brisket half in a vacuum bag. (Fold over the top of each bag while you add brisket so that no rub or juices get on the edges of bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke, if using, to each bag. Seal bags using a vacuum sealer and let rest for 2 to 3 hours in the refrigerator.
- Set your precision cooker to 135°F (57°C) for brisket with a tender, steak-like texture, or 155°F (68°C) for more traditionally textured brisket that falls apart when you pull at it. Add brisket to water bath and cover it with a lid, aluminum foil, or ping pong balls. Cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F. Allow cooked brisket to cool at least to room temperature before proceeding (an ice bath can speed up this process). Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing.
- To Finish on the Grill: Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.
- Remove brisket from bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of brisket. Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 3 hours. Continue with step 7.
- To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). (If your oven has a convection setting, turn it on and adjust heat to 275°F/135°C instead.) Remove brisket from sous vide bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt-and-pepper mixture into surface of brisket. Place brisket on a wire rack set in a rimmed baking sheet, fat cap up, and place in oven. Roast until a deep, dark bark has formed, about 2 hours. Continue with step 7.
- Transfer brisket to a cutting board and tent with foil. Allow to rest until the temperature drops to between 145 and 165°F (63 and 74°C), about 30 minutes. Slice against the grain into thin strips and serve with white bread, dill pickles, and sliced onion.
Notes
Nutrition
Related Recipes for Your Barbecue Feast
👉 Sous Vide Pulled Pork Shoulder – Tender, smoky perfection.
👉 Zero-Waste Recipes – Use up leftovers in creative ways!
👉 What is the Best Brand of Kimchi for Kimchi Fried Rice? – A tangy side that pairs surprisingly well with smoky meats!