Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef Brisket

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.

brisket

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.

About Beef Brisket

Brisket is a cut from the lower chest of the cow and is a very tough and cheap cut. It supports about 60% of the cow's body weight which is why is has so much connective tissue.

There are two basic cuts of brisket, the flat and the point. The flat is broader and pretty lean while the point is fattier and pointed.

Brisket requires long cooking times, usually in a moist environment to break down all the connective tissue and render it ready to eat. This makes sous vide and braising 2 ideal methods for cooking brisket.

It has a low fat content, except for the fat cap, and is not very flavorful, which is why flavors are often added during the cooking process through spice rubs, smoking, curing, and sauces.

Brisket is very common in BBQ, especially in Texas, where it is often covered with a spice rub and then smoked for several hours. In Kansas City they will take pieces of the smoked brisket and return them to the smoker to make burnt ends.

In Jewish cooking the brisket is often used as a pot roast and braised or stewed for several hours which is a very popular holiday meal often served at Rosh Hashannah, Passover, and Shabbat.

It is also popular when cured, when it becomes corned beef, which is also a traditional Irish dish. It can also be smoked after the curing process which creates pastrami.

Typical Cooking Methods for Brisket

BBQ, Braise, Cure, Roast, Smoke and Sous Vide are all typical techniques people use to cook brisket.

Other Names for Brisket

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Good Substitutes for Brisket

Rump roast, bottom round roast, short ribs, and beef cheek are good substitutes for brisket.

Traditional Dishes Using Beef Brisket

Pastrami, braised brisket, BBQ brisket, corned beef, burnt ends, pot roast are some common dishes that are made with brisket.

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What is the Best Sous Vide Brisket Temperatures and Times?

I love a good brisket and using sous vide allows me to cook it perfectly every time! For steak-like I 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".
  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)

Do you have experience cooking brisket? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Beef Brisket Recipes?

Here are several of the Beef Brisket recipes that I recommend trying out.

What Happened? My Brisket Turned Out Dry - Ask Jason

What Happened? My Brisket Turned Out Dry - Ask Jason image See how Jason answered Heather's question: I just filmed my sous vide brisket video and looked at many recipes before I cooked it. Most suggested between 140-155F (60-68.3C) for 48 hours then finish in a 275F convection oven for 2 hours for a nice crust. I did 150F (65.5C) for 48 hours and 275F convection for 2 hours. The brisket was quite dry and I was surprised. Do you have any recommendations for that? (Or is that just the way it is? This was my first brisket... lol!) Any thoughts?

Sous Vide Corned Beef Reubens Recipe

Sous Vide Corned Beef Reubens Recipe image Corned beef Reubens are one of my all-time favorite sandwiches. The salty and heavily spiced corned beef compliments the tangy sauerkraut, with some sharp Swiss cheese and hearty rye bread topped with some Russian Dressing, tying it all together. While I'll eat Reuben cooked almost any way, I especially love them when the corned beef is sous vided.

Sous Vide Corned Beef Recipe

Sous Vide Corned Beef Recipe image Sous vide corned beef is something I don't make nearly enough! It's so flavorful and goes with so many different dishes. I also love curing my own brisket for homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.

Sous Vide Smoked BBQ Brisket Recipe

Sous Vide Smoked BBQ Brisket Recipe image 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.

Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce

Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce image When sous viding BBQ brisket, just put it in a bag, seal it and forget it for 18 to 36 hours. When you're ready to eat the BBQ brisket will be fall apart tender and unbelievably flavorful.

Sous Vide Brisket Recipe with Cranberry BBQ Sauce

Sous Vide Brisket Recipe with Cranberry BBQ Sauce image Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce image I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat.

Smokey Sous Vide Brisket Recipe

Smokey Sous Vide Brisket Recipe image Use sous vide to serve great meals around a busy schedule. One of the ways sous vide can do this is by taking a traditionally difficult meal and making it very easy. For most people, doing a BBQ brisket during the busy work week is impossible because there is no time to smoke and grill it for hours. Using sous vide for the brisket allows you to prep and bag the brisket in 10 minutes when you have time. Then a few days before you want to eat simply put it in the water bath and forget about it. Once it's cooked you quickly sear the sous vided brisket and you're all ready to eat.

Sous Vide Corned Beef Reuben Recipe

Sous Vide Corned Beef Reuben Recipe image One of my favorite sandwiches is a great reuben. I love them with pastrami or corned beef, and on just about any type of bread. The other day I decided to make one for myself using sous vide corned beef. Cooking the corned beef sous vide results in very tender, but still firm, corned beef which is perfect for a great reuben. Just add some good rye bread that is toasted, sauerkraut, gruyere cheese, and some thousand Island dressing and you're all set. If you like reubens you'll love this sous vide corned beef reuben recipe.

Sous Vide Corned Beef and Cabbage Recipe

Sous Vide Corned Beef and Cabbage Recipe image Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs.
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Sous Vide Brisket Comments

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