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Sous Vide Brisket
Transform a lean select-grade brisket into a tender, juicy masterpiece using a combination of smoking and sous-vide cooking.
Prep Time 20 minutes minutes
Cook Time 1 day day 3 hours hours
Total Time 1 day day 3 hours hours 50 minutes minutes
- 1 select-grade brisket (12 lbs)
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder (optional)
- 1 tbsp smoked paprika (optional)
- Cherry wood for smoking
- Lump charcoal
Trim the brisket, leaving ¼ inch of fat for moisture retention.
Season liberally with salt, pepper, and optional spices.
Smoke at 225°F with cherry wood until the internal temperature reaches 160°F.
Vacuum-seal the brisket and sous-vide at 155°F for 19-20 hours.
Remove from bag, pat dry, and slice against the grain.
Serve and enjoy your tender, juicy brisket!