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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
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

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

Equipment

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

Method
 

Prep
  1. 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.
  2. 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
  1. Preheat sous vide bath to 155°F(68°C).  Place brisket in sous vide bath, then cook for 24 hours.
  2. 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.
  3. Take brisket out of sous vide, drain bag, and set brisket aside.  Dab completely dry with paper towels.
  4. 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
  1. Place brisket on smoker at 250°F(121°C) and smoke for 3 hours.
  2. When it’s done, remove brisket from smoker and place on cutting board.  Allow to rest for 30 minutes.
  3. Slice and serve with your favorite BBQ side dishes.