Entrees,  Food,  Smoker,  Sous Vide

Sous Vide & Smoked Beef Brisket

Sous Vide Smoked Brisket

My love for brisket has only recently come about. A local BBQ restaurant started to offer a full-cut brisket option so I decided to give it a try. It is so tender and juicy, reheats well and is probably my favorite smoked meat to date.


  • 3 – 4 Tablespoons Olive oil or 1/4 cup Yellow Mustard
  • 1/4 cup Kosher Salt
  • 2 Tbs Fresh Ground Black Pepper – I use 16 mesh per. Aaron Franklin
  • 4-5 lbs. Beef Brisket (Flat Cut)


  1. Preheat a large container of water to 155°F using your sous vide circulator.
  2. Pat dry the brisket and lightly coat with oil or mustard.
  3. Apply salt and pepper to all sides of the brisket (You can use your favorite rub here instead as well).
  4. Place the brisket into a ziplock or vacuum sealed bag and remove all the air.
  5. Place sealed bag with brisket inside into container.
  6. Cook the brisket for 24 to 36 hours.
  7. Remove from water bath and smoke in your smoker for 2-3 hours at 275°F – 300°F to add the smoky taste.
  8. Let rest for at least 30 minutes and enjoy.

Source: Serious Eats


  • Cathy denson

    Hi Tyler, I’m always looking for good recipes. I have a couple questions about this brisket recipe I’m copying and pasting the recipe or some of it so I can show you what I’m talking about…

    [ Place sealed bag with brisket inside into container.
    -*Cook the brisket for 36-72 hours.-
    So it says cook for 36 to 72 hours what do you wrap the brisket in and what type of pan should I use and is this cooked the oven for 36to72 hrs? I really do cook a lot but I don’t understand this recipe could you please give me some more insight? thank you
    -*Remove from water bath-
    I don’t see in the instructions where it says when to put the brisket into water and for how long? And do you put it in there while it’s in the bag or what part of the process is this done I’ve never made one before but I’ve always wondered about how it’s done.

    and smoke in your smoker for 2-3 hours at 275°F – 300°F to add the smokey taste.]

    • Tyler Merrick

      I like keep my instructions short and simple with an expectation that if something isn’t clear it will be looked up. I always provide a link at the bottom of the recipe with detailed steps and directions from the recipe source.

  • Cathy denson

    Hi Tyler, I figured out what the sous vide was all about I looked it up online great idea but a Little Rich for my blood I guess I’ll stick to some of the old fashioned cooking. thank you so much. Cathy Denson

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