Sous Vide Beef Brisket

Sous Vide is a great way to cook beef brisket because it creates a tender medium-rare brisket full of rich, interesting flavors that fall apart in your mouth.

What makes this sous vide brisket recipe so delicious is how the long cooking time makes everything incredibly tender while the low temperature keeps everything medium rare. This is the type of recipe where sous vide stands out and gives you a dish you couldn’t get with other cooking methods.

A big advantage to cooking brisket sous vide is how it locks in the brisket’s juices and flavors. The liquid smoke, Worcestershire sauce, and smoked paprika team up in this recipe to give the brisket a deep smokey flavor, while the sous vide creates a supple texture without having the brisket fall apart.

This Sous Vide Brisket recipe is a great way to feed big groups of people something interesting and unique. If you need more information about how to cook sous vide read our article on Getting Started Cooking with Sous Vide.

A few dishes we like to serve with this brisket are Creamy Mac and Cheese and Quick Pickled Spicy Carrots.  It’s also delicious when it’s topped with our Old No 44 BBQ Sauce.

Sous Vide Beef Brisket Recipe

Sous Vide Brisket

3.86 from 84 votes
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Prep Time: 15 minutes
Cook Time: 2 days
Total Time: 2 days 15 minutes
Servings: 8 servings


  • 4 lbs beef brisket
  • 1 tbsp liquid smoke
  • 1 tbsp Worcestershire sauce
  • 3 tsp smoked paprika
  • 1-1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp mustard powder
  • 2 tsp salt
  • 1 tsp pepper


  • Start by rubbing the brisket down with a mixture of liquid smoke and Worcestershire sauce.
  • In a small dish mix the smoked paprika, garlic, onion, and mustard powders with the salt and pepper. Rub the spice mixture all over the brisket.
  • Seal everything up in a bag and drop the brisket into a 133℉ bath for 48 hours.
  • Finish the brisket on a medium-high grill for 8 to 10 minutes, turning the brisket regularly. The goal is to get a nice char on the brisket without overcooking the meat and not letting the drippings light up like a roman candle.
  • To serve thinly slice the brisket. This sous vide brisket is particularly excellent with a nice BBQ sauce.
  • On the rare occasion when there are leftovers, we like to make Big Bad Brisket Sandwiches.


The brisket can be finished on the grill or in the oven; our preference is to finish it on the grill because it crisps up the outside and it's fun to play with fire. If you finish it in the oven use a 400℉ oven for 8 to 10 minutes, flipping it once in the middle.
We recommend looking for a brisket with a nice mix of lean meat and fat. If you're breaking down a whole brisket, say from the type popular at Costco, you can mix and match the leaner parts of the brisket with those that have lots of fat. If needed, any extra fat can be trimmed after cooking.
In our testing, the 133℉ and 48 hours was the right combination of time and temperature. We cooked several briskets, at 131℉ the brisket was too rare for some testers, any more than 135℉ and it lost some of what makes using sous vide special.
We also tried a number of different times, at 24 hours the brisket was good but wasn't as soft and supple as it gets at 48 hours and there wasn't enough difference between the 72 hour and 48 hour brisket to make it worth cooking it that long.
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