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Sous Vide Smoked Brisket

Barbeque and Smoked
,
Beef
,
Main
,
Sous Vide

We not only joined the sous vide cult, the Cult of Circulation, the Circulation Nation, but we also became its avid evangelists. It’s only a matter of time before we showed up on your doorstep to ask if you have heard about our lord and savior Sous Vide Circulation. Be nice.

Barbecue purists may never consider sous vide “real” barbecue, and I can see their point, but the results speak for themselves so loud to have amassed a devoted following. I kid you not. There are sous vide message boards, sous vide magazines, entire cookbooks of sous vide recipes, sous vide social media groups, etc.

Sous Vide is French for “Under Vacuum”. Food is put in a vacuum-sealed bag and cooked in a water bath. Read more about it by clicking here. Believe it or not, this cooking approach has been employed by high-end restaurants for quite some to guarantee delivery of high-quality, tender, and juicy meat in exchange for high dollars. Well, their secret is out and democratized so that you and I could enjoy it at home at a fraction of the price. A one-time purchase of an immersion circulator and a bucket is all you need to do. That’s it.

We ordered ours from Amazon and thanks to its “precision” cooking the results come out perfectly every time. No guessing, no screw-ups, no worries, no anxiety.

Don’t get me wrong. I don’t mind monitoring a smoker for a few hours with a good craft beer in hand, but I don’t always have the luxury of time. So without further ado, let’s get started!

Sous Vide Smoked Brisket

Sous Vide Smoked Brisket

Prep Time 15 minutes
Cook Time 1 day 16 hours
Total Time 1 day 16 hours 15 minutes
Course Main Course
Cuisine Smoked, Sous Vide

Ingredients
  

  • 1 flat-cut or point-cut brisket
  • Your favorite barbecue rub or seasoning mixture

Instructions
 

  • Apply the rub evenly over the surface of the brisket.
  • Place the brisket half in a vacuum bag or ziplock-style freezer bag. Seal using a vacuum sealer or use the water displacement method to remove air from the freezer bag.
  • Set your sous vide cooker to 155°F for a brisket that falls apart when you pull at it. Add brisket to the water bath. Sous vide for 36 hours.
  • Allow cooked brisket to cool at least to room temperature before placing it into the smoker.
  • Heat the Traeger grill to 250°F and hold it there for 15 minutes.
  • Place brisket in the grill and smoke it for 3ish hours until a deep mahogany-colored bark forms and the internal temperature reaches 185°F.
  • Transfer the smoked brisket to a cutting board and tent with foil. Allow it to rest until the temperature drops to 145°F (about 30 minutes).
  • Slice against the grain into thin strips and get ready to enter flavor town.
Keyword brisket