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Third sous vide brisket, ready for slicing

Sous Vide Smoked Brisket

A tag-team of sous vide and smoking makes this brisket juicy and flavorful.
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Prep Time 30 minutes
Cook Time 1 day 3 hours
Rest Time 30 minutes
Total Time 1 day 4 hours
Course Main Course
Cuisine American
Servings 8 people
Calories 400 kcal

Equipment

  • 1 Sous Vide Circulator
  • 1 Sous Vide Container/Water Bath
  • 1 Smoker
  • 1 Vacuum Sealer (with vacuum seal bags)

Ingredients
  

  • 1 Brisket (fat cap still intact, preferably)
  • Rub (of your choice)
  • Olive Oil
  • 8 cloves Garlic (minced)

Instructions
 

Prep

  • Trim fat cap to about ¼in. thick (or about .63cm).
    Optional, if you have a whole packer brisket: Separate “flat” from “point”.  You can also do this after the sous vide step.
    Note: If you have a small sous vide setup, you will need to separate the brisket.
  • Place brisket in a vacuum bag (or two bags if you’ve separated the brisket).  Drizzle with olive oil to coat meat, then add 8 cloves of minced garlic.  Seal bag.

Sous Vide

  • Preheat sous vide bath to 155°F(68°C).  Place brisket in sous vide bath, then cook for 24 hours.
  • About 45 minutes to an hour before removing brisket from sous vide, preheat smoker to 250°F (121°C).  If your smoker doesn’t have temperature control, that’s alright, the brisket should still turn out great.
  • Take brisket out of sous vide, drain bag, and set brisket aside.  Dab completely dry with paper towels.
  • Trim more of the fat cap if you feel the need to, then add rub(s) of your choice evenly over the outside of the brisket.

Smoke & Finish

  • Place brisket on smoker at 250°F(121°C) and smoke for 3 hours.
  • When it’s done, remove brisket from smoker and place on cutting board.  Allow to rest for 30 minutes.
  • Slice and serve with your favorite BBQ side dishes.