Experience slow-cooked brisket perfection with this easy sous vide method. It’s a game-changer for BBQ lovers and will have you savoring every tender, flavorful bite.
1. Mix Up the Magic Rub
In a small bowl, combine the black pepper, kosher salt, and pink salt. Give it a good mix until evenly blended.
2. Prep the Brisket
Pat the brisket dry with paper towels, and slice it in half crosswise, so it will fit better in the sous vide.
Generously coat the brisket with the spice mix, making sure it's evenly covered on all sides.
3. Bag It Up
Place the seasoned brisket in a large vacuum-seal bag. Use a vacuum sealer to seal the bag, ensuring all air is removed. If you don’t have a vacuum sealer, use a resealable bag and the water displacement method to remove as much air as possible (see notes).
4. Soak in the Sous Vide
Fill a large container or pot with water and attach your sous vide precision cooker. Set the temperature to 155°F (68°C) for a tender, sliceable texture.
Then, submerge the bagged brisket in the water bath and cook for 24 to 36 hours. Longer cook times will make the brisket more tender.
5. Add a Finishing Touch
Preheat your oven to 300°F (150°C).
After cooking, remove the brisket from the bag and pat it dry with paper towels. Add a little extra seasoning to the top, place the brisket on a baking sheet lined with aluminum foil, and roast in the oven for 15-20 minutes to develop a nice crust.
6. Let it Rest
Once the brisket has formed a a deep, dark bark. Remove it from the oven and transfer it to a cutting board. Then, create a tent over the meat using tinfoil, and let it rest for about 30 minutes before slicing.
7. Slice and Serve
Slice against the grain for the most tender bites, serve with your favorite sides, and enjoy!
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