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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, though I usually do between 131°F and 140°F for 2 to 3 days 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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Sous Vide Brisket Times and Temperatures
131°F for 2 to 3 Days (55.0ºC)
140°F for 2 to 3 Days (60.0ºC)
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!
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 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.
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.
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.
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.
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.
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.