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Sous Vide Brisket

A tender and juicy sous vide brisket that transforms a tough cut into a flavorful masterpiece, perfect for any gathering or family meal.
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Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 lbs brisket trimmed
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons Worcestershire sauce
  • Fresh rosemary optional, for flavor

Equipment

  • Sous vide immersion circulator
  • Large pot or sous vide container
  • Vacuum sealer or zip-top bags
  • Skillet or grill for searing
  • Meat thermometer

Method
 

  1. Trim any excess fat from the brisket.
  2. Rub the brisket generously with kosher salt, black pepper, garlic powder, and smoked paprika.
  3. Place the seasoned brisket in a vacuum-seal bag or zip-top bag, removing air.
  4. Fill a large pot or container with water and attach the sous vide circulator, preheating the water to 155°F.
  5. Submerge the sealed brisket in the water bath and cook for 24 hours.
  6. After cooking, carefully remove the brisket from the bag and pat it dry with paper towels.
  7. Chill the brisket in the fridge for an hour.
  8. Heat a skillet or grill over high heat, adding a little oil and searing the brisket for 1-2 minutes per side.
  9. Slice the brisket against the grain and serve warm with your favorite sides.

Notes

Allow the brisket to rest for a few minutes after slicing to keep it juicy.