How to Make a Perfectly Tender Medium-Rare Brisket

Enjoy the rich, beefy flavor of brisket with the texture of a medium-rare steak using this innovative low-and-slow sous vide technique.

Brisket is traditionally cooked until fall-apart tender at high temperatures, but what if you could enjoy its deep beefy flavor with the juicy, steak-like tenderness of a perfectly cooked medium-rare cut? This method combines smoking and sous vide techniques to produce an incredibly tender brisket while keeping it pink and flavorful. Follow this step-by-step guide to achieve a game-changing brisket experience.

Step 1: Prepping the Brisket

Start by selecting two small brisket chunks. Season them generously with salt, pepper, and a touch of gunpowder rub (or any rub with activated charcoal) to help develop a dark bark. Since the smoking time is short, this extra seasoning step helps enhance the crust.

Step 2: Smoking the Brisket

Preheat your smoker to 225-250°F using wood splits. If you’re out of charcoal, ensure the wood burns down to form a solid coal bed. Place the brisket on the smoker and let it cook for a few hours, until the internal temperature reaches 110°F. This step adds a smoky depth without overcooking the meat.

Step 3: Vacuum Sealing & Sous Vide Cooking

Once smoked, remove the brisket from the smoker and place it into vacuum-seal bags. Seal tightly with a double seal to prevent leaks. Submerge the sealed brisket in a sous vide bath set at 131°F and cook for 24 to 36 hours. The extended time helps break down connective tissue while maintaining a medium-rare texture.

Step 4: Slicing and Testing Texture

After sous vide cooking, remove the brisket and pat it dry. At 24 hours, the brisket is tender but still slightly firm, much like a sirloin steak. If you prefer a softer bite, continue sous vide cooking for an additional 12 hours (36 total) before proceeding.

Step 5: Enhancing the Bark with a Sear

For a perfect crust, use a high-heat torch or a scorching hot pan to sear the brisket’s exterior. This step helps render the fat and adds a crisp texture, making the final product resemble a steak even more.

Step 6: Serving and Enjoying

Slice the brisket against the grain into quarter-inch slices. The texture should be fork-tender yet juicy, with the rich, beefy taste of brisket combined with the chew of a high-quality steak. Serve as you would a steak, with a side of mashed potatoes or roasted vegetables.