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Written by Jason Logsdon

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Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time.

Sous vide smoked brisket smoking2

You can pick and choose the temperature you want, ranging from a steak-like 131°F (55°C) up to a more traditional 176°F (80°C). This recipe is for 156°F (68.9°C), which results in a firm, but still moist and tender brisket. The timing will really depend on the specific brisket, but I've found 18 to 36 hours is usually a pretty good range.

Note: You can learn more about brisket from my guide to sous vide brisket or view all my sous vide brisket articles.

You can either smoke the meat first and then sous vide, or do it in the opposite order. There is a little more smoke flavor that comes through when you smoke it first, but you get a better bark if you smoke it afterwards.

I provide a favorite spice rub of mine you can use, but feel free to substitute any that you prefer.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Smoked BBQ Brisket Recipe

  • Published: July 25, 2018
  • By Jason Logsdon
  • Cooks: 156°F (68.9°C) for 18 to 36 hours
  • Serves: 4

Ingredients for Sous Vide Smoked BBQ Brisket

Sous vide smoked brisket raw spiced v2
  • For the Brisket

  • 2 to 3 pounds brisket (900 to 1350g)
  • 1 teaspoon ancho pepper powder (5ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon mustard powder (2.5ml)
  • 1/2 teaspoon ground coriander (2.5ml)

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Smoked BBQ Brisket

For the Brisket

Preheat a water bath to 156°F (68.9°C).

Sous vide smoked brisket raw pepper

Mix together the spices in a bowl. Lightly salt and pepper the brisket then sprinkle with the spices. Place the brisket in a sous vide bag then seal. Place the bag in the water bath and cook for 18 to 36 hours, until tenderized. Remove from the sous vide bath and chill in an ice bath for at least 30 to 60 minutes.

Sous vide smoked brisket bagged

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Prepare a smoker to 200°F to 250°F (93.3°C to 121.1°C)

Remove the chilled brisket from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the brisket then add it to the smoker. Smoke the brisket until the middle reaches 140°F to 150°F (60°C to 65.6°C) then remove from the heat. Cut the brisket into slices and serve.

Sous vide smoked brisket smoking combo

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this recipe?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!








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BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up.

Sous vide smoked ribs smoking

Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!

You can pick and choose the temperature you want, ranging from a pork chop-like 131°F (55°C) up to a more traditional 176°F (80°C). This recipe is for 156°F (68.9°C), which results in firm, but still moist and tender ribs. They don't fall off the bone, but they come off easily and still retain a good bite to them.

I've found the best timing to be around 18 to 24 hours, but the ribs are pretty forgiving.

Note: You can learn more about ribs from my Guide to sous vide baby back ribs or view all my sous vide ribs articles.

Sous vide smoked ribs smoking close 2

You can either smoke the meat first and then sous vide, or do it in the opposite order. There is a little more smoke flavor that comes through when you smoke it first, but you get a better bark if you smoke it afterwards.

I provide a favorite spice rub of mine you can use, but feel free to substitute any that you prefer.

Sous vide smoked ribs stack

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Smoked BBQ Ribs Recipe

  • Published: July 25, 2018
  • By Jason Logsdon
  • Cooks: 156°F (68.9°C) for 18 to 24 hours
  • Serves: 4

Ingredients for Sous Vide Smoked BBQ Ribs

Sous vide smoked ribs stacked close v
  • For the Sous Vide Ribs

  • 2 to 3 pounds baby back ribs, membrane removed if desired (900 to 1350g)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/2 teaspoon onion powder (2.5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon ground coriander (1ml)
  • 1/4 teaspoon ground cumin (1ml)

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Sous Vide Smoked BBQ Ribs

For the Sous Vide Ribs

Preheat a water bath to 156°F (68.9°C).

Mix together the spices in a bowl. Lightly salt and pepper the ribs then sprinkle with the spices. Place in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 18 to 24 hours, until tenderized. Take the sous vide bag out of the water and remove the ribs; chill in an ice bath for at least 30 to 60 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Sous vide smoked ribs bagged

To Assemble

Prepare a smoker to 200°F to 250°F (93.3°C to 121.1°C)

Remove the chilled ribs from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the ribs then add it to the smoker. Smoke the ribs until the middle reaches 140°F to 150°F (60°C to 65.6°C) then remove from the heat. Cut the ribs into slabs.

Sous vide smoked ribs smoking close

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this recipe?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.