Smokerless Smoked Brisked – Sous Vide for +55h at 66°C

I did not publish any BBQ posts for a while. But this time I tried something new: Brisket the sous vide way.

Brisket Sandwich

Brisket Sandwich

The ‘traditional’ way is to smoke brisket, long and slow (see “My First DIY Smoked Beef Brisket: Day 1 – Preparation“). I like brisket more the ‘lean’ way, so the piece for this BBQ is without too much fat, 1.5 kg:

Raw Brisket

Raw Brisket

Dry rub (pepper, salt, onion powder, paprika powder):

Brisket with dry rub

Brisket with dry rub

To add smoke flavour, I added liquid smoke into the bag.

Sealed Brisket

Sealed Brisket

Then placed into the sous vide water bath:

Brisket in sous vide water bath

Brisket in sous vide water bath

The Food Lab’s Complete Guide to Sous Vide Smoked Brisket” provides good guidance about the temperature and duration. I decided for 55 hours at 66°C:

Steba Settings

Steba Settings

💡 The plan was to go for 55h, but at the end it was 57h. One advantage of sous vide cooking is that the duration can be easily extended.

Because it was for such a long time, I sealed the bag twice and stones keep the bag in place:

Brisket in Sous Vide

Brisket in Sous Vide Cooker

The bags did not leak:

Brisket in Sous Vide

Brisket in Sous Vide

The sous vide juices are saved for a gravy:

Sous Vide Juice

Sous Vide Juice

The brisket looks good, but does not have that nice bark I love:

Brisket out of the bag

Brisket out of the bag

To add a bark, it gets placed into the oven for around 30 minutes at 200°C:

Brisket in Oven

Brisket in Oven

During that time, prepared the gravy from the sous vide juice:

  1. heat butter in a small pan
  2. add diced onion, cook until the onions are just beginning to brown
  3. add flour and cook until it lightly browns
  4. add the sous vide juices
  5. continue to boil to the desired thickness
  6. Season with salt, mustard and lemon juice
Gravy from juice

Gravy from juice

At that time, the brisket has a nice bark:

Brisket with Bark

Brisket with Bark

Removed it from the oven:

Brisket

Brisket

First test cut:

Brisket cut

Brisket cut

From the liquid smoke it had a nice smoke flavour. That ‘smoke ring’ is missing, but that would not add anything to the taste (it could be added with using curing salt to the process).

Et voilà:

Sandwich

Sandwich

It was very, very tasty, and lean as I like it. A bit overcooked, probably because I did not cool it down before putting it into the oven: next time I will put the bag first into ice water and then add the crust in the oven. Yes, it takes a long time to cook it in the water bath, but that’s mostly unattended. So far this is the best brisket I ever cooked. Not up to the one from Rudy’s yet, but very close 😉

Happy Brisketing 🙂

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8 thoughts on “Smokerless Smoked Brisked – Sous Vide for +55h at 66°C

    • I know, I know, that’s why I’m hiding for now, just in case. I had the choice to do it the real traditional way (means: dig a deep pit in the back yard) or using a more modern environment to get the job done). In some sense, for that preparation method, I simply skipped the Middle Age method :-). Although I love the way getting the job done with real fire and smoke.

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  1. Very interesting. I live in the southeastern United States, the heart of American pork BBQ (Texas is the beef brisket center). I don’t have a sous vide or I I would try this.

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    • Sous-Vide cooking is what is used in restaurants too to prepare the ‘perfect’ meat. That cooking method looks odd, but I get exceptional results with it. More time needed, but much less timning critical. And I get the meet at the exact temperature I want to have it. Using the ‘traditional’ method is very hard (at least for me).

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