Sous Vide Smoked Briket

I originally made this for Father’s Day, 2019 and it was a hit. The theory was that this would be the best of all worlds, the flavor of smoked, while having the uniform cook and controlled completion time of Sous Vide. This can be smoked and cooked ahead of time, then heated up and seared right before serving also. Make sure to trim as much of the hard fat as possible, all instructions state that it will not render correctly when Sous Vide.

Unfortunately, the one aspect that I did not record was the exact temperature that I immersion cooked the brisket. There were several videos and articles that I had watched before deciding on a number but missed taking a picture of the final decision. I put an estimate in this recipe, if it comes out good the next time it’s made please update this description.

Video | Video

Yields Prep Time Total Time
10-12 60 - 90 Minutes 54 Hours

Ingredients

  • brisket

  • salt

  • pepper

Directions

  • Cut most of the hard fat off of the brisket, including all of the fat in the deckle between the flaps, leave time to do this as it can take 45-60 minutes until you are more comfortable with butchering.

  • Cut a corner off of the brisket perpendicular to the grain big enough that you will be able to see this straight side at the very end to help carve the brisket. Taking a picture is a good idea to help identify it later on as things will not look exactly the same.

  • Turn on smoker, set to “Smoke” mode.

  • Season brisket with salt & pepper.

  • When smoker is running “clean” (usually about 15 minutes after being turned on), smoke brisket for 3 hours.

  • After being smoked, remove brisket and double vacuum seal wrap.

  • Place in water bath at 143F for 48 hours.

  • After the 48 hours, remove the brisket and let rest for 30 minutes. During this time turn on the grill to max temp.

  • Put brisket on grill for 5-7 minutes to sear, be careful when handling the brisket as it may start to fall apart if not supported evenly. I’ve used two pair of tongs to handle the brisket as it is hot going on and hoter coming off.

  • Carve the brisket, use the cut from earlier to help identify the direction of the grain.