Best Sous Vide Brisket Recipe (24 Hour Brisket) (2024)

FAQs

Can you sous vide brisket in 24 hours? ›

Add brisket to water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F.

Plan to put the brisket in the smoker 24 hours before serving so that you can be confident it will be done and ready.

At 155°F (68°C), we get much better results than at 145°F. Yes, the brisket will expel a lot of moisture as it cooks, but what it loses in water it gains in tenderness and moisture, in the form of more connective tissue breaking down and fat rendering. For me, 155°F for between 24 and 36 hours is ideal.

First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.

For the Smoked Brisket:

Combine all seasonings, spices, and liquid smoke in a mixing bowl. Pat beef dry, rub seasoning into the meat, then place in a large sous vide bag and seal. Cook brisket for 24 hours at 140°F (60°C).

Danger Zone for Smoking and Grilling Meat

As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).

You 100% cannot cook a brisket based off time alone. I've had briskets take any where from 6-20 hours. It depends on the smoker, the brisket, and how well you maintain the heat.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

If you have time, you can ice chill the meat, then refrigerate after sous vide, then bring back up to temp by smoking again.

Method 1: Sous Vide

It's also great, and preferred, to have any leftover liquid from the cook or beef tallow in the bag. Set up an immersion circulator at a temperature of 165. After the water is to temp, submerge the brisket. Allow 90 - 120 minutes depending on the size of your brisket.

What is the magic number for brisket? ›

Your slow cooks, which require a lot of rendering & breaking down of collagen, such as brisket and pork shoulder, need to hit 195-210 -- with the magic number being 203.

Place it fat side down on the grill grate and smoke for 4-6 hours, or until the internal temperature reaches around 160° F. 4. After 4-6 hours of smoke, remove and double wrap in foil. Turn the grill to 225 and cook the brisket until it reaches an internal temperature of 200 – 205° F, approximately 6 more hours.

Place the bag(s) in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 24-36 hours. Remove brisket from water bath and place in a bowl of ice water for 30-45 minutes, until it reaches room temperature.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.