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!