Sous Vide Smoked BBQ Brisket Recipe
Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time.
You can pick and choose the temperature you want, ranging from a steak-like 131°F (55°C) up to a more traditional 176°F (80°C). This recipe is for 150°F (66°C), which results in a firm, but still moist and tender brisket. The timing will really depend on the specific brisket, but I've found 24 to 48 hours is usually a pretty good range.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
Note: You can learn more about brisket from my guide to sous vide brisket or view all my sous vide brisket articles.
You can either smoke the meat first and then sous vide, or do it in the opposite order. There is a little more smoke flavor that comes through when you smoke it first, but you get a better bark if you smoke it afterwards.
I provide a favorite spice rub of mine you can use, but feel free to substitute any that you prefer.
Ingredients for Sous Vide Smoked BBQ Brisket
- 2 to 3 pounds brisket (900 to 1350g)
- 1 teaspoon ancho pepper powder (5ml)
- 1 teaspoon smoked paprika (5ml)
- 1 teaspoon dried thyme (5ml)
- 1/2 teaspoon mustard powder (2.5ml)
- 1/2 teaspoon ground coriander (2.5ml)
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Cooking Instructions for Sous Vide Smoked BBQ Brisket
Preheat a water bath to 150°F (66°C).
Mix together the spices in a bowl. Lightly salt and pepper the brisket then sprinkle with the spices. Place the brisket in a sous vide bag then seal. Place the bag in the water bath and cook for 24 to 48 hours, until tenderized. Remove from the sous vide bath and chill in an ice bath for at least 30 to 60 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Prepare a smoker to 200°F to 250°F (93.3°C to 121.1°C)
Remove the chilled brisket from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the brisket then add it to the smoker. Smoke the brisket until the middle reaches no more than 140°F (60°C ) then remove from the heat. Cut the brisket into slices and serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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