Sous Vide Smoked BBQ Brisket Recipe

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.

You can pick and choose the temperature you want, ranging from a steak-like 131°F (55°C) up to a more traditional 176°F (80°C). This recipe is for 150°F (66°C), which results in a firm, but still moist and tender brisket. The timing will really depend on the specific brisket, but I've found 24 to 48 hours is usually a pretty good range.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about brisket from my guide to sous vide brisket or view all my sous vide brisket articles.

You can either smoke the meat first and then sous vide, or do it in the opposite order. There is a little more smoke flavor that comes through when you smoke it first, but you get a better bark if you smoke it afterwards.

I provide a favorite spice rub of mine you can use, but feel free to substitute any that you prefer.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!