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Sous Vide Brisket

This sous vide brisket is incredibly tender and flavor-packed, thanks to precise low-and-slow cooking and a simple spice rub. Perfect for special occasions or meal prep.
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Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4-5 pounds beef brisket
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons olive oil for searing

Equipment

  • Sous vide immersion circulator
  • Large container or pot for water
  • Sous vide bags or vacuum sealer
  • Large skillet or grill for searing
  • Meat thermometer

Method
 

  1. Trim excess fat from the brisket, leaving about a quarter-inch for flavor.
  2. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to create the spice rub.
  3. Rub the spice mixture all over the brisket, ensuring even coverage.
  4. Place the seasoned brisket into a sous vide bag and vacuum-seal, removing all air.
  5. Preheat your sous vide immersion circulator to 155°F (68°C).
  6. Submerge the sealed brisket in the water bath and cook for 24 hours.
  7. Carefully remove the brisket from the bag and pat dry with paper towels.
  8. Heat olive oil in a large skillet or on the grill over high heat and sear the brisket for 1-2 minutes per side.
  9. Let the brisket rest for 15 minutes before slicing against the grain.

Notes

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat sous vide at 140°F (60°C) for 1 hour or gently warm on the stovetop.