Smoked Brisket

Smoked Brisket

Sous Vide


Brisket FlatKosher Salt and Black Pepper as a basic brisket rub. – Immersion Circulator (Sous Vide Machine)  – Water Container - Large enough to submerge the two brisket halves. Optional: – Curing Salt - To add a pink "smoke ring" for presentation.  – Liquid Smoke - If you will be finishing it in the oven.

What You'll Need

Prep and Season.


Trim the brisket flat (if needed), then cut it in half crosswise so it fits into vacuum seal bags. Season with the rub and pink curing salt (if adding) to make a smoke ring for presentation.

Vacuum Seal.


Seal each brisket half in its own bag, removing all the air.  Add liquid smoke if you plan on finishing it in the oven.

Cook Sous Vide.


Heat your water bath to your preferred temperature and add the brisket, making sure it is completely submerged for the entire cook. (I do 140° F for 72 hours). Chill completely when it's done.

Finish in Smoker or Oven.


Remove from the bag and Re-season the brisket with the remaining rub, then place it in a low temp smoker (225° F or lower) fat side down until the internal temperature reaches around 145° F (about 3 hours).

Rest and slice.


Rest for 10 to 15 minutes then slice against the grain into ¼" slices (about the width of a #2 pencil).

Get the full recipe guide  at the link below.