Sous Vide Beef Brisket

I got a nice beef brisket at Costco while doing some stocking up over Christmas. Since I hadn’t done one before, I volunteered to make it for some friends on Christmas Eve. I like to try new things out at home before taking them to the more difficult tailgating environment.

Like so many of my recipes, this one was created from several sources on the web. My normal list is ChefSteps, Serious Eats and the Sous Vide Everything youtube channel. The ingredient amounts are sketchy since the rub depends on the size of the meat and how much is adhering to the brisket.


  • 4.5 lb Beef Brisket ( USDA Choice from Costco )

Seasoning Rub

  • Kosher Salt ( lots )
  • Crushed Black Pepper ( lots )
  • Granulated Garlic Powder
  • 1 tsp Prague Powder #1
  • 1 Tbls Liquid smoke ( Figaro Hickory )



  • Apply rub ingredients. I do this individually straight from the container and add the liquid smoke when bagging.
  • Bag the brisket and vacuum seal.
  • Cook sous vide for 27 hours at 145°F.
  • Remove brisket from bag and reserve juice.
    • ProTip – just cut a corner off the bag to remove meat juices before removing the meat.
      • ProTip+ – do this over the sink and make sure you are prepared to maneuver the hot 5 lb slippery bag in a way that the juice will drain into the container and not all over your stove, floor or dog.
  • Dry the brisket and reseason with salt and pepper.
  • Smoke brisket for 1.5 hours to develop flavor and bark.
    • My technique – Used Roadtrip grill, pellet smoker tube and aluminum foil pan to apply smoke.
      • ignited smoker tube to make smoke
      • placed brisket on one half of the grill
      • covered with foil pan
      • placed smoker tube under pan. This can take some maneuvering to try and get the smoke to flow over the meat as much as possible. You may need to shape the foil to try and direct the airflow.
      • after 45 minutes, turned on the other half of the grill to low. Probably should have had this on for the whole 1.5 hours.
      • Used torch to “bark up” the fat side and briefly on the lean side
  • During the smoking, reduce the reserved meat juice to make a sauce.
    • Deciding what to add to the meat juices is personal taste preferences. I added a little Hoff & Pepper BBQ sauce, adjusted the seasoning and probably reduced by half.
  • Serve with meat juice on the side. Or, if you want to be classy like me, in a squeeze bottle.



Be assured this was not the first piece I ate, nor the second.