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Sous Vide Brisket Recipe

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Cooking a beef brisket is no joke, as it’s an expensive meat cut that requires lots of attention when cooked traditionally. When cooked in a crock pot, instant pot, or oven, it’s usually firm and, all in all, not tender, unlike the Sous Vide, which is a whole lot juicier, softer and more flavorful.

All you will have to do, is leave the brisket to marinate in a zip-lock bag and sous vide it for 24 hours, then you will have yourself a warm and delicate dinner.

Some tips you should consider

  • Leftovers can last for up to 5 days in the refrigerator and 3 months in the freezer.
  • You are free to cook your meat brisket to any doneness you prefer. However, for me, it’s perfect when cooked at 155°F / 68°C for 24 hours.
  • For a Texas-style smoked Brisket, you will need to:
  1. Allow your oven to preheat to 225°F / 107°C
  2. Transfer the dried-up brisket to a baking tray.
  3. Spread the BBQ sauce on it well.
  4. Leave it to cook for 3 hours until it’s charred.
  • Don’t slice the whole brisket if you are not going to eat it, as it dries up quickly once cut.

Here’s a temperature/doneness guide for you

Temperature Cooking Time Texture
135°F (57°C) 36 to 72 hours Super tender, steak-like texture
145°F (63°C) 30 to 40 hours A bit drier than it is at 135°F. However, the meat starts to separate.
155°F (68°C) 24 to 36 hours Resembles the traditional texture: Tender but not falling apart
Sous Vide Brisket Recipe

How to Cook Sous Vide Brisket Recipe

Learn all the details to properly cook a delicious beef brisket that you will truly enjoy for dinner.
Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Servings 8


Seasoning of the beef brisket

  • 4 pounds of beef brisket
  • 3 teaspoons of garlic powder
  • 2 teaspoons of paprika
  • 2 teaspoons of salt
  • 1 teaspoon of ground black pepper
  • ½ teaspoon of cumin
  • 1 tablespoon of olive oil

For the sauce

  • 1 ½ cup of BBQ sauce
  • 3 tablespoons of finely chopped garlic
  • 1 ½ tablespoon of brown sugar
  • 1 ½ tablespoon of olive oil
  • ½ tablespoon of Worcestershire sauce
  • ¾ teaspoon of salt


  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 155°F (68°C). Leave it to preheat.
  • Try to remove excess fat on the meat cut (optional step)
  • Mix the garlic powder, paprika, cumin, pepper, and salt together in a bowl.
  • In a separate bowl, mix together the chopped garlic, BBQ sauce, brown sugar, Worcestershire sauce, olive oil, and salt.
  • With a drizzle of olive oil and the seasoning prepared, rub the meat brisket using your hands.
  • Now, for the ‘Water displacement’ technique, you will need to put your seasoned brisket in a zip-lock bag with half the BBQ sauce, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
  • Dip the bag completely into the sous vide container.
  • Cover the Sous Vide with the lid, or you can use aluminum foil to tightly close it so no water evaporates.
  • Leave it to cook for 24 hours, occasionally check the water level, and add more to maintain its level.
  • When the time is done, remove your brisket from the bag.
  • Mix ¼ cup of the juices left in the bag with the rest of the BBQ sauce.
  • Dry your meat brisket with a paper towel. Transfer it to a baking tray, then spread the sauce on top.
  • Transfer your tray under the broiler for 5-10 minutes or until the edges are crispy enough.
  • Cut your meat brisket into thin slices. Serve up with the rest of the BBQ sauce with mashed potatoes side and enjoy!


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