Main & Side Dishes - Sous Vide Cooking

Sous Vide Smoked Brisket

I've tried sous vide cooking with smoked beef brisket, and it works even better than cooking completely in the smoker.  This method produces a very moist and extremely tender BBQ beef brisket.


  • Get a good 3-4 lb. flat cut brisket (Angus is best).
  • Prepare the brisket by coating with oil and then coating with a good dry rub like Mike’s Carolina Dry Rub #2.
  • Put the brisket in the smoker and smoke on low heat for an hour. Hickory or mesquite wood works best.
  • Remove the brisket from the smoker and place it into a sturdy plastic bag and vacuum seal the bag.
  • Prepare the water bath and set the temperature controller to the desired temperature of the brisket (140 degrees F for medium-well throughout).
  • Place the sealed bag in the water bath making sure that it is fully submerged.
  • Cover the container and seal any openings with aluminum foil to prevent evaporation.
  • Cook for 62-72 hours. This was found to provide optimum tenderness for brisket. 
  • Remove the brisket from the bag and pat dry with a paper towel.
  • Add one more application of dry rub and sear the brisket on all sides using a broiler, oil in a hot pan, or a hot grill. About 2 minutes on each side is enough.
  • Slice the brisket across the grain and serve with your favorite side dishes.

Copyright ©  Mike Perry, 2011