How long to sous vide brisket?

Brisket is one of the most time-consuming cuts of meat to cook. It takes at least 8 hours, but 10 hours is even better.

For maximum tenderness, brisket should be sous vided for 5 to 6 hours. Brisket cooked in this way will not dry out or toughen.

Brisket is a cut of meat that comes from the bottom half of the cow’s breast. The long, lean cut is very versatile and often used as a substitute for beef stew.

Brisket is a very tasty and flavorful cut of meat that can be cooked to perfection in just a few hours, but only if it is properly seasoned and sous vide.

In this post, we discuss the best time to cook brisket and how to cook it to perfection.

What is brisket?

Brisket is a cut of beef from the breast area of the cow. It’s a large, tough and inexpensive cut but can become soft and tender when cooked slow and low.

This includes braising, slow cooking, smoking or immersion cooking.

There are actually two different cuts of brisket – the flat cut and the point cut. The flat cut is the most common type you’ll find in grocery stores and it’s the type you’ll want to use in this recipe.

what is a brisket

What to do after the brisket has been sous- vided:

Cool the brisket to room temperature. If you want this to happen faster, you can dunk the vacuum bag with the brisket in it in an ice water bath.

After this, you can keep the sous-vide brisket in the fridge for 5-7 days and finish off in the oven whenever you want it. If cooking immediately:

Heat oven to 150 C (300 F) or convection 135 C (275F). Blot brisket dry with paper towels, season with the remaining salt/pepper mix, and cook fat side up on a wire rack lined roasting tray for 1.5-2 hours or until a dark bark has formed.

Rest for 30 minutes before slicing.

See Also: How to Sous Vide Pork Chops?

Storing leftover brisket:

Brisket stored (not in gravy) will last up to four days in the fridge.

How to prep a sous vide brisket:

The beauty of this is the prep work is minimal. Even the ingredients are minimal! You need salt and coarse pepper.

That’s it. You’ll rub most of the salt/pepper mix over the surface of the raw brisket, reserving some that you’ll rub on once the brisket is out of the sous vide and going into the oven.

How many hours does it take to cook a brisket?

Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours.

The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

how long to sous vide brisket

Should I Sear brisket before sous vide?

For this recipe, use either a smoker for 3 hours or a grill for a quick sear. Either method will infuse flavor into brisket before the sous vide bath.

When it’s done, the meat will be tender and ready for a slather of barbecue sauce. This meat is perfect for barbecue brisket sandwiches or quesadillas

How long do you marinate brisket?

Plan on marinating your brisket for more than 1 hour per pound, but no more than 2 hours per pound. Most brisket will require marinating overnight, so plan ahead.

Since brisket is a large cut of meat, a 1-gallon zip-top bag won’t do the trick.

Seal the Brisket with Liquid Smoke

Add a half teaspoon (about three grams) of liquid smoke to each bag if you’re using the liquid smoke method.

Don’t worry much about distributing the liquid smoke evenly over the meat; it’ll spread around during cooking no matter where you add it.

How do you season a brisket overnight?

Simply dry rub every inch of your brisket, pop it on top of a wire rack that you place uncovered in your refrigerator, and let it sit overnight (or for a day) before bringing it out a couple of hours before you stick it in the smoker.

Tips for Sous Vide Barbecue Brisket

You need to sous-vide brisket for 2 days minimum, but I’d recommend 3 or 4 days. It’s best to sous-vide for a full 24 hours, and then you can serve it immediately after cooking.

Vacuum sealing the brisket:

Vacuum sealing is so convenient because it removes all the air inside the plastic bag that the brisket goes into.

This means the brisket will lie nicely in the water bath without floating up to the top. If the whole brisket won’t fit into the size of vacuum seal bags you have, you can cut the brisket in half and use two bags.

The Perfect Temperature for Beef Brisket

When cooking brisket, the temperature should be around 225 degrees Fahrenheit

Special equipment

  • Sous vide precision cooker
  • Spice grinder (see note)
  • Vacuum sealer, grill and hardwood chunks (if finishing on the grill)
  • Wire rack and rimmed baking sheet (if finishing in the oven)


  • 6 pound beef brisket flat
  • 3 teaspoons Morton Coarse Kosher Salt (approximately 1/2 teaspoon per pound (453.6 g) of meat)
  • 3 teaspoons coarse ground black pepper (feel free to substitute our Big Bad Beef Rub)

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. 

Special equipment

  • Sous vide precision cooker
  • Spice grinder (see note),
  • Vacuum sealer,
  • Grill and hardwood chunks (if finishing on the grill),
  • Wire rack and rimmed baking sheet (if finishing in the oven)

Expert Tips:

You’ll want to make sure to remove the air from the bag to avoid bacteria entering the bag. This is an important step that shouldn’t be skipped.

For the best results, let the seasoned brisket sit in the fridge uncovered overnight.

Since the brisket will be cooking for 2 days in the water bath, you’ll need to ensure the water level stays high enough to cover the brisket. If the water evaporates, just add more or cover the water bath with foil to help minimize evaporation.

If air gets in the bag while the brisket is cooking, just cut open the sealable bag, remove the air and reseal it with the vacuum sealer.

Don’t leave the brisket on the grill for more than 5 minutes per side as it will overcook. This is just the right amount of time to form a crust without drying out the brisket.

For the best crust, use some paper towels to pat your brisket dry before placing it on the grill. You can also add more seasoning at this point, if you prefer.

Instead of mesquite seasoning, you can use your favorite kind of seasoning or just use salt and pepper.

For a smoky flavor, add 1 teaspoon of liquid smoke to the brisket.

See Also: How to Sous Vide Prime Rib Roast

Frequently Asked Question

What is sous vide?

Sous vide is cooking meat at a low temperature in a sealed bag.

How long should I cook my brisket?

I like to cook my brisket for 12 hours. It’s done when the internal temperature reaches  165 degrees.

Can I cook my brisket in the oven?

Yes, you can cook your brisket in the oven for 12 hours at 250 degrees.

How do I keep my brisket moist?

I recommend wrapping the brisket in foil after cooking.

How do I store my brisket?

Store it in the refrigerator or freezer.

What should I serve with my brisket?

I like to serve it with a sweet and spicy barbecue sauce.


In conclusion, the most important thing is to have the right equipment for the job. You don’t want to get too much heat on your brisket or it will dry out.

You don’t want to cook it for too long or it will get tough. You want it to be moist but not watery. The ideal time to cook brisket is between five to seven hours at 55 degrees Fahrenheit.

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