Sous Vide Smoked BBQ Brisket Recipe

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 150°F (66°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 24 to 48 hours is usually a pretty good range.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

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!

Sous vide smoked brisket raw pepper

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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: 150°F (66°C) for 24 to 48 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 Sous Vide Quick Start 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 150°F (66°C).

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 24 to 48 hours, until tenderized. Remove from the sous vide bath and 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 brisket bagged

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 no more than 140°F (60°C ) then remove from the heat. Cut the brisket into slices and serve.

Sous vide smoked brisket smoking combo

Want Great Sous Vide Recipes?

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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!

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All tags for this article: BBQ, Beef, Brisket, Smoking, Sous Vide, Sous Vide BBQ , Sous Vide Beef , Sous Vide Brisket , Sous Vide Smoking

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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 website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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