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What Would You Like to Sous Vide?
Simple Sous Vide Brisket Recipe and How To Guide
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.
Best Simple Sous Vide BBQ Brisket Master Recipe
In my opinion, this is the best simple sous vide brisket recipe. 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 aim for 135°F for 2 to 3 days but this recipe focuses on what I consider a 'perfect braised brisket'. It's sous vided at 150°F (65°C) for 1 to 2 days and is perfect for BBQ brisket.
Prep Time: 19 Minutes
Cooktime: 1 to 2 Days
Total Time: 1 to 2 Days
Calories: 529 Calories
Tags: sous vide brisket, sous vide beef brisket, beef brisket, beef, sous vide, easy, simple
For the Brisket
2 pounds brisket
1 to 2 teaspoons salt
1/2 to 1 teaspoons BBQ spice rub (optional)
Preheat the Water Bath: Start your sous vide machine preheating. I prefer 150°F (65.6°C) for a perfect braise-like texture that is extra juicy but many people want a more shreddable, fall-apart version at 165°F (73.9°C).
Trim and Season meat: Remove any gristle, fat, or connective tissue. Lightly salt the brisket and sprinkle with the spices.
Seal in a Bag: Place the brisket in a sous vide bag and seal it. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.
Sous Vide the brisket: Cook the beef until tenderized, usually 1 to 2 days for beef brisket.
Remove From Pouch: Take the sous vide bag out of the water and remove the cooked brisket. Dry it off thoroughly using paper towels or a dish cloth.
Sear the brisket: I prefer to sear my brisket on a really hot grill, but you can also use a heavy cast iron pan with some oil. Add the brisket and sear quickly, about one to two minutes per side. You want the beef to just brown but not overcook any more.
Plating: Cut the beef into portions if desired. Add to a plate with any sides or sauces then serve.
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.
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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".
131°F for 2 to 3 Days (55.0ºC)
140°F for 2 to 3 Days (60.0ºC)
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!
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?
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.