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:
- Allow your oven to preheat to 225°F / 107°C
- Transfer the dried-up brisket to a baking tray.
- Spread the BBQ sauce on it well.
- 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
|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|
How to Cook Sous Vide Brisket Recipe
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!
Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.