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Sous Vide Smoked Brisket

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Posted by:

Erin Lynch

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Updated:

February 28, 2025

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4.98 from 47 votes

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Sous Vide Brisket comes out fall apart tender, juicy and delicious every time. Get the perfect “bark” by finishing it on your grill, smoker or even the oven! 

Overhead shot of sous vide cooked brisket on serving tray next to pickles, bbq sauce and buns.

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I love that sous vide is basically a “set it and forget it” way of cooking. Meaning you can put your food in the water bath, walk away, and let it cook for hours on end with no fear of overcooking.

That’s because sous vide cooks up to a certain temperature, and then just holds your food there until you’re ready to eat.

And while this makes the sous vide the perfect tool for cooking on busy nights – sous vide chicken breasts, pork chops, and ribeye, have come to my rescue many times – this Sous Vide Smoked Brisket is not a dish you’re just going to throw into the sous vide and eat that night. 

The process of making brisket takes more time – anywhere from 24-72 hours to be exact. So plan ahead for this one.

But the great part is that you can sous vide the beef brisket up to a week before you plan to serve it, then just keep it in the fridge. When you’re ready to eat, throw it onto your smoker, grill or into the oven for 2-3 hours and you’re good to go. 

That’s actually what makes this the perfect dish for weekends with friends and family. All the prep work is done ahead of time, leaving you free to enjoy the day. 

Another reason this sous vide brisket is the perfect recipe? It turns out deliciously tender every time! The low and slow cook time breaks down the fibers in the meat and renders the fat so it’s extremely juicy and flavorful. 

Serve it with a side of homemade BBQ sauce, vinegar coleslaw, and mac and cheese for the most perfect meal ever!

Or check out these 35+ EASY Sides for Brisket!

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How to Choose Brisket 

  • Look for a beef brisket with a lot of fat and marbling. You can use either a flat cut or a point cut brisket, though a point cut is generally more tender. But the main thing you want to look for is the fat cap still attached. A brisket that is trimmed too much will come out more dry. 
Side view of uncooked brisket cut in 2.

What Temperature Do You Sous Vide Brisket?

  • Tender steak-like texture // 135-degrees F:  Not fall apart tender, will still hold its shape. (36-72 hours) 
  • Fall apart tender // 155-degrees F: Super tender and moist. (24-36 hours)

How Long Do You Sous Vide Beef Brisket?

  • The longer you cook it, the more tender it will become. When cooking at 135-degrees, I like to cook it for 72 hours. If cooking at 155-degrees F, 36 hours will give you very tender meat. 

How to Season It

I like to season my brisket simply with salt and pepper to let the true flavor of the beef shine through. If you’ll be finishing your brisket in the oven (rather than on the smoker or grill) and want a smoky flavor, add some liquid smoke to the vacuum bag before the sous vide process. 

A tip I learned from Serious Eats, is to add some pink curing salt to the spice rub mixture so that your brisket will have a pink smoke ring. This step is optional, but makes for a nice presentation. 

Of course, if you would like to add additional spices to your brisket, you could definitely add them to your rub. Cumin, chili powder, paprika, garlic powder and mustard powder are all great options. Here’s my go-to brisket dry rub recipe!

Ingredients for sous vide brisket on tray

How to Make It

  • Rub brisket with salt and pepper, add liquid smoke if finishing in oven.
  • Vacuum seal or use the water displacement method to remove as much air as possible. (You may want to double bag since this is a long cook time and the spices may interfere with a proper seal.) 
  • Cook 24-72 hours at your preferred temperature (155-degrees F for fall apart texture).
  • Remove from sous vide and pat dry well with paper towels.
  • Rub with additional spice mixture. 
  • Finish on the grill, smoker or oven (instructions below). 
Brisket cut in half and seasoned with salt and pepper
Brisket vacuum sealed in bag
Brisket in sous vide water bath

Can You Sous Vide a Whole Brisket? 

  • For this recipe, I use a 4-6 pound brisket. If it will fit into your vacuum seal bag, you can leave it whole. If not, you can cut it into 2-3 pieces and seal them separately.

Note: You may need to double bag the brisket if the seal doesn’t form properly. It’s always a good idea to be on the safe side, especially with a long cook like this.

How Do You Finish Sous Vide Brisket? 

  • Grill: Grill (fat cap up) over indirect heat at a temperature of about 225-degrees for 3 hours. 
  • Smoker: Preheat smoker to 225-degrees F. Add brisket and cook (fat cap up) for 3 hours. 
  • Oven: Preheat oven to 275-degrees F convection (or 300-degrees F standard). Add brisket (fat cap up) and cook for 2 – 2 1/2 hours. 
Finished sous vide brisket after being in the oven.

Reheating Brisket Sous Vide

  • I love using the sous vide to reheat leftovers since it won’t dry out your meat. To do so, just heat your water bath to 165 degrees. Add your bagged brisket and heat for 30 minutes – 1 hour until warmed through. 

Uses for Leftover Brisket 

  • Tacos, enchiladas, burritos
  • Salad topping
  • Pizza topping
  • Scrambled with eggs
  • Added to soups or chilis 
  • Topping for baked potatoes 
Overhead shot of sous vide cooked brisket on serving tray next to pickles, bbq sauce and buns.

Wine Pairings for Brisket

  • I suggest a light-bodied, fruit forward red like a Beaujolais or Grenache to pair with the salty-fatty beef.

What to serve with Brisket

  • Vinegar Coleslaw
  • Cheddar Spoon Bread
  • Barbecue Sauce
  • The BEST Baked Beans
  • Apple Slaw
  • Pickles & Pickled Onions
  • Grilled Potato Salad
  • Macaroni & Cheese
  • MORE → 35+ EASY Sides for Brisket
  • PLUS → 17+ Sauces for Brisket

More sous vide recipes

  • Sous Vide Pork Tenderloin
  • Sous Vide Pork Chops
  • Sous Vide Chicken Tenders
  • Sous Vide Homemade Limoncello Recipe
  • Sous Vide Filet Mignon
  • Sous Vide Infused Vodka
  • Sous Vide Vanilla Extract
  • Sous Vide Chicken Breast

Did you try this sous vide brisket recipe?

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Overhead shot of sous vide cooked brisket on serving tray next to pickles, bbq sauce and buns.

Full Recipe

Sous Vide Brisket

Sous Vide Brisket comes out fall apart tender, juicy and delicious every time. Get the perfect “bark” by finishing it on your grill, smoker or even the oven! 
4.98 from 47 votes
Print Pin
Serves 10 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 1 day d 12 hours hrs
Finishing Time: 3 hours hrs
Total Time: 1 day d 15 hours hrs 10 minutes mins

Equipment

  • Sous Vide Machine
  • Vacuum Sealer

Ingredients

  • 1 brisket (4-6 pounds)
  • ¼ cup coarse ground black pepper
  • ¼ cup kosher salt
  • 2 teaspoons salt pink curing salt (optional)
  • ¼ teaspoon liquid smoke (optional – if finishing in oven)

Instructions

  • Set sous vide to 155-degrees F.
  • Combine pepper, salt, and pink salt (if using) in a small bowl. Sprinkle brisket with ⅔ of mixture and rub to coat. Reserve the remaining spice mixture for finishing.
  • Add the brisket to a vacuum bag and add liquid smoke (if finishing in the oven – not needed if finishing on the smoker or grill). If needed you can cut the brisket into 2-3 pieces so that it will fit into your bags. Seal.
  • Place the bag(s) in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 24-36 hours.
  • Remove brisket from water bath and place in a bowl of ice water for 30-45 minutes, until it reaches room temperature. (At this point, the brisket can be stored in the fridge for up to 1 week.)
  • Remove brisket from bag and place on a paper towel-lined plate. Pat it very dry with paper towels then season with the remaining spice mixture.

To Finish on the Grill:

  • Grill (fat cap up) over indirect heat at a temperature of about 225-degrees F for 3 hours. Allow to rest 30 minutes. Then slice against the grain and serve.

To Finish on a Smoker:

  • Preheat smoker to 225-degrees F. Add brisket (fat cap up) and cook for 3 hours. Allow to rest 30 minutes. Then slice against the grain and serve.

To Finish in the Oven:

  • Preheat oven to 275-degrees F convection (or 300-degrees F standard). Add brisket (fat cap up) and cook for 2 – 2 1/2 hours.
  • Allow to rest 30 minutes. Then slice against the grain and serve.

Notes

You may need to double bag the brisket if the seal doesn’t form properly. It’s always a good idea to be on the safe side, especially with a long cook like this. 
Recipe adapted from Serious Eats. 

Nutrition

Calories: 281kcal | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 2973mg | Potassium: 599mg | Calcium: 11mg | Iron: 4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2020. It was updated in 2024 to add new information. The sous vide brisket recipe remains the same. Enjoy!

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4.98 from 47 votes (34 ratings without comment)

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43 responses

  1. Marty
    November 15, 2020

    Going to try this out. Any recommendations on oven time/temp for a thinner brisket? I don’t want to overcook in the oven after the long sous vide cook time and ruin it. It’s probably 2 in thick.

    Reply
  2. Mark Hughes
    February 15, 2021

    5 stars
    I am using a instant pot duo crisp air fryer (sou vide mode) as my method of preparation. Is there a recommendation on time per pound for cooking? (4 pound brisket) You mention in your article 36-72 hours, that’s a wide range. I am experimenting with a liquid solution inside the sous vide bag of Hickory salt smoke diluted in water. 1/2 cup salt in 8 cups water dilution. Using a chamber vac, running 4 marinade cycles at 40 seconds each then final run bag seal. let rest in refrigerator for 12 hrs then starting the sou vide cook. After cooking using the sou vide program I will finish it off in the instant pot using the air fryer function.

    Reply
  3. Michael
    May 11, 2021

    I am assuming you are using a whole 4-6 lb brisket (packer cut). Have you tried just a flat or point brisket cut?

    Reply
    1. Erin
      May 21, 2021

      I haven’t Michael – but they should both work just as well in this recipe.

      Reply
  4. jennie lamancuso
    May 14, 2021

    5 stars
    Great recipe!!! The pictures are fabulous. Thank you.

    Reply
  5. Martin
    July 19, 2021

    5 stars
    When finishing over the grill is it 225 degrees fahrenheit or celcius?

    Reply
  6. Martin
    July 19, 2021

    5 stars
    When finishing over the grill is it 225 degrees fahrenheit or celcius?
    Thanks

    Reply
    1. Erin
      July 23, 2021

      Hi! It’s 225 F.

      Reply
  7. JHH
    August 5, 2021

    I’m wondering why the finish in the oven is at a higher temperature (275F) vs the grill or smoker (225F). Why not set the oven to 225 as well?

    Reply
    1. Erin
      August 10, 2021

      Hi JHH – I’ve found that many ovens don’t keep a very accurate temperature at 225, so I gave the option for 275 degrees.

      Reply
  8. Sarah
    September 30, 2021

    When do you trim the fat off?

    Reply
    1. Erin
      October 5, 2021

      Hi Sarah – I leave most of the fat in tact. It makes for a more juicy, finished brisket.

      Reply
  9. Rich
    October 19, 2021

    Is it ok to use the juices from the bag?

    Reply
    1. Erin
      October 25, 2021

      Hi Rich – I think that they’ll be extremely salty unfortunately 🙁

      Reply
  10. John
    June 6, 2022

    5 stars
    Great recipe, my kids go crazy for this! Over several cooks, I have made a few small changes.

    1. I put my brisket in the sous Vide with just liquid smoke. No dry rub. Seasoning first, I lose too much as the water comes out.
    2. I season after it has been cooled and dried. First a dry rub, then slater with sweet baby rays. As the edges get ‘burnt’ (dark almost black) you know its done.
    3. I also cool mine at least 3 hours. I find it comes out much more tender if it has time to reabsorb the juices. Definitely don’t rush this. As it says above, you can Sous Vide and then refrigerate for up to a week. So no excuse not to let it sit.

    Enjoy!

    Reply
  11. Rich R.
    August 8, 2022

    5 stars
    Finally! A brisket recipe that is not afraid of FAT. That is always what is missing in others that I have tried. Fat is where the flavor is. I have tried a lot of different versions but this the first that deliver the flavor and texture I have been looking for. The fat that one does not want can be removed after cooking. I always cheat a bit on the ingredients in recipes but this is the technique I have been looking for.
    4.5 lbs, 155 degrees for 48 hrs. Perfect! The rest is up to you.
    Thank you.

    Reply
    1. Erin
      August 8, 2022

      Thank you Rich!

      Reply
  12. Keen
    February 22, 2023

    5 stars
    I’ve got my first 7 lb flat in the sous vide at 155 right now. It will sit in the frig for a couple days before going in a smoker for finishing. Your recipe says 225 for 3 hours. Do you know what the internal temp should be at that point? I want to make sure not to dry it out, so I may stop early if it gets too hot. Thanks for the recipe!

    Reply
    1. Erin
      February 27, 2023

      Hi Keen – With the sous vide, it’s virtually impossible to “overcook” your food, so I wouldn’t be too worried about the internal temp. Hope that helps!

      Reply
  13. Keen
    February 28, 2023

    5 stars
    Holy cow! This turned out so flavorful, tender, and juicy! My guests raved about it! No leftovers on this one. Salt and pepper only. No curing salt or liquid smoke. 7 lb Costco flat. Barely trimmed any fat. Cut in two to fit in vacuum bags. 155 degrees for 36 hours. 3 days in the refrigerator. About 30 minutes on the counter. Dried off an added the rest of the salt and pepper. 3 hours in my electric smoker using cherry wood chips. Mopped a couple times with the juice from the sous vide bags. An hour resting in a cooler. Nice thin slices against the grain served on brioche buns, in lettuce wraps, and corn tortillas. SO good! We’ll be doing this again! Thanks for the recipe!

    Reply
    1. Cristina
      January 20, 2024

      Are those degrees Fahrenheit or Celsius? It would be nice if the recipe would clearly specify what degrees are referencing

      Reply
      1. Erin
        January 23, 2024

        Hi Cristina – This is Fahrenheit. I just updated the post throughout to make that more clear. Thanks for the heads up!

        Reply
  14. Dana
    March 4, 2023

    I currently have the brisket in the Sous Vide. When it goes in the oven to you put it directly on the pan or do you put it on a rack in the pan? Also, I assume you do not cover with tinfoil, correct?
    So excited to see how it turns out.

    Reply
    1. Erin
      March 5, 2023

      Hi Dana – I just put it directly in the pan, but I think you could also put it on a rack… I did not cover with foil.

      Reply
  15. Edward
    June 18, 2023

    5 stars
    I had to cut my flat into two pieces. Is it possible to freeze the other half? If so, would I, ice bath the half, remove juices and then freeze? Lastly, what would be the proper reheating steps?

    Reply
    1. Erin
      June 22, 2023

      Hi Edward – Yes, I would remove the juices and freeze. To reheat, thaw it overnight in the fridge, then, follow the steps for finishing it on the grill, smoker or in the oven.

      Reply
  16. Mamadot
    July 2, 2023

    5 stars
    This was perfect!

    Reply
    1. Erin
      July 6, 2023

      I’m so glad it worked well for you Mamadot!

      Reply
  17. John
    August 3, 2023

    I did this last week and unfortunately, it came out of the oven hard and dry. To cook we seasoned with salt and pepper and a little liquid smoke, cooked in Sous Vide bath for 26 hours @155, cooled in ice bath for about an hour then into the refrigerator for a couple of days until we reheated it in the oven. Oven was 3 hours @ 225. Any idea what we could have done wrong? The only thing that I noticed was that there was a lot of liquid in the bag when it came out of the bath, but there were definitely no leaks.

    Reply
    1. Deb
      August 8, 2023

      I’m wondering the same thing, John. I had a lot of liquid in my bag. No holes, either. I’m just now getting ready to put it in the oven at 225 degrees, but I’m worried it might be dry, even though it still had its fat cap intact. I think I’ll cook it wrapped in foil for an hour, then in my ninja grill for the other hour, maybe. I would love to hear everyone’s thoughts!

      Reply
  18. Susan
    October 11, 2023

    Been in Sous Vide for 20 hours and temp has decreased (on its own) to 136.1 Any idea what’s up with that? Also, why a range of 24 to 36 hours? Does it matter?

    Thanks!

    Reply
  19. daniel
    November 19, 2023

    hi
    in the oven to cover the meat? so it wont get dry?
    tnx

    Reply
    1. Erin
      November 20, 2023

      Yep!

      Reply
  20. Steven Noble
    January 2, 2024

    4 stars
    I’ve done four brisket sous vide cooks and here’s what I’ve learned: no salt and pepper rub cut into manageable sizes vacuum seal and put in the bath at 155° f for at least 50 to 70 hours. Take out of the sous vide and cool down in an ice bath. Set the juice aside it’s worth its weight and cold slice the chunks way portions for meal put in vacuum seal bag or freezer bag. Put a refrigerator for no more than 5 days. Any longer freeze. Heat for a meal in the sous vide at 165° f, serve. No oven no grill no smoker, heat juice and serve.

    Reply
  21. Mireille
    January 16, 2024

    5 stars
    Turned out so good! Mine was only a small piece (2 1/2 lb) so I halved the seasoning. I did not use pink salt at all. I sous-vide cooked for 30 hours, and oven (convection at 250F ) for 2 hours on a small grill over a pan. Wish I had put more liquid smoke, but overall it was amazing! Thanks so much! (Served with rice-wild rice, broccoli and feta salad, and some peanut BBQ sauce.)

    Reply
    1. Erin
      January 16, 2024

      Thank you Mireille! I’m so glad you enjoyed it!

      Reply
  22. JP
    September 5, 2024

    My Brisket is in the sous vide and I’ll be taking it out in a couple hours (so it will have been in the bath for about 30 hours).

    I plan to put it in the oven, I’m assuming fat side up and I can put it on a parchment-lined sheet tray? 275 F?

    Thank You!

    Reply
    1. Erin
      September 5, 2024

      Hi JP – Yes, you’ll want it fat cap up. Parchment paper is just fine!

      Reply
  23. Julian
    September 27, 2024

    I am cooking my brisket for 48 hours at 135. Do you let it rest after taking it out of the oven? If so do you tent it, and how long before carving.

    Reply
    1. Erin
      September 28, 2024

      Hi Julian – I like to let it rest for 30 minutes, tented. Then slice against the grain and serve.

      Reply
  24. Julian
    September 29, 2024

    5 stars
    I love this recipe. It was 7 lbs and I cooked it for about 46 hours at 135. The tip was not as tender as the flat, so next time I think I will cook it the full 72 hours. The flavor was terrific.

    Reply
    1. Bob
      November 22, 2024

      Has anyone tried skipping the ice bath? If so, what tenp/time did you finish it with, and did it change the end result much?

      Reply
  25. TPPLAY Hub
    March 22, 2025

    This Sous Vide Smoked Brisket recipe looks incredible! I can’t wait to try the combination of sous vide and smoking for such tender, flavorful meat. Thank you for sharing your tips and techniques!

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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