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I love a good brisket, and using sous vide allows me to cook it perfectly every time! There are several approaches to making brisket, for steak-like I usually do between 131°F and 140°F (55°C an 60°C) for 2 to 3 days or 150°F (65°C) for a "perfect BBQ brisket", but if you want something along the lines of traditional results you can cook it at any of the braise-like temperatures for a few days.
Since brisket is such a tough cut of meat, sous vide can greatly change how it normally tastes. This occurs because with sous vide you can cook it below the temperature that starts causing moisture loss for a long enough time for it to still become tender. This results in very tender and moist meat.
For a very tender steak-like results I suggest 131°F for 2 to 3 days but 140°F is also quite good if you prefer medium meat. If you want something along the lines of traditional results you can cook them at any of the braise-like temperatures for a few days.
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Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.
Here are several of the Beef Brisket recipes that I recommend trying out.