Many people are intimated when it comes to cooking brisket. Today we are going to show you the best sous vide brisket recipe on the internet!
What is Beef Brisket?
Brisket is a beef cut located in the breast section of the cow. It is used for smoked brisket, corned beef, pastrami, pho, and more. Because the lower breast is frequently used, the brisket is a tough, collagen-filled cut of meat.
There are two sections of brisket:
The Flat Cut
The flat cut is cut near the rib cage and is more lean of the two. Because of its rectangular shape and sizes, this is the cut that is more well known for the restaurant style brisket. It’s aesthetically more pleasing and is typically the more expensive of the two cuts. It is also great for corned beef and pastrami.
The Point Cut
The point cut is shaped like a triangle and is more fatty than the flat. It is the cut of the breast that runs up toward the collar bone, which makes it less used (and therefore slightly more tender) than its rib cage, flat cut partner. It is great for shredded meat and pot roasts.
Is it possible to cook brisket and make it tender and juicy? With sous vide cooking it certainly is.
When you cook brisket sous vide, there is the right amount of heat and a long enough cooking time to break down the collagen and connective tissues in the meat. The natural juices will be maintained.
Sous Vide Brisket Cooking Times and Temperature
When you are looking for tender brisket you need to be prepared for some long cooking times. We are talking about 24 hours or more here. The best results can be achieved over 48 hours.
Medium rare brisket – Cooking temperature 131°F (55°C) – Cook for 24 to 48 hours
Medium brisket – Cooking temperature 140°F (60°C) – Cook for 24 to 48 hours
Well done brisket – Cooking temperature 160°F (71°C) – Cook for 24 to 48 hours
Best Sous Vide Brisket Recipe
- 1 Brisket Cut in half if too big for bag
- 1/4 cup Kosher salt
- 1/4 cup Black pepper
- 1 tspn liquid smoke (optional)
Sous Vide Instructions
- Place sous vide machine in your pot or container and set for 155 degrees Fahrenheit
- Rub brisket well with salt and pepper and insert the liquid smoke into sous vide bag
- Place brisket in vacuum sealed bag or Ziploc using water displacement method
- Lower bag into water bath once it comes to temperature
- Cook for 24-48 hours. I do 36 personally
- Cool meat in ice bath and finish in oven!
To Finish in Oven
- Heat oven to 275
- Re-season brisket with salt and pepper
- Place brisket on wire rack and cook for 2 hours
- Let Brisket rest for 20 mins, cut against the grain, and enjoy!
Enjoy your tender and juicy brisket with a selection of vegetables.