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+ servings
Sous vide brisket, sliced thin and arranged on a wooden serving tray with seasoning and garnish.

Oven-Finished Sous Vide Brisket

Savory brisket seasoned with an incredible dry rub and then cooked low and extra slow in a water bath for a mouth-watering, show-stopping, guest-impressing, unbelievably tender protein - no grill or smoker needed.
Prep: 15 minutes
Cook: 1 day 2 hours
Rest 30 minutes
Total: 1 day 2 hours 45 minutes
Yield:10 servings

Equipment

  • Large pot or other large, heat-resistant container
  • Sous vide immersion circulator
  • Small bowl
  • whisk
  • Cutting board
  • large food-safe vacuum sealing bags or large sealable food-safe plastic bag
  • vacuum sealer optional, see Notes for alternative
  • Oven
  • Paper towels
  • Baking pan large enough for brisket
  • Aluminum Foil

Ingredients

Instructions

  • Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 155° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
  • Add ¼ cup salt, 2 packed tablespoons brown sugar, 1 tablespoon paprika, ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 teaspoon dry mustard, 1 tablespoon dried thyme, and ½ teaspoon cayenne pepper to small bowl. Whisk until spices are well incorporated.
    Spice blend for sous vide brisket in a small white mixing bowl.
  • Place whole brisket on cutting board. Sprinkle approximately two-thirds of spice mixture over all sides of brisket and gently rub mixture into brisket. Reserve remaining spice mixture for later in recipe.
  • Transfer dry-rubbed brisket to food-safe bag. Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag shut.
  • Once water bath is preheated to 155° Fahrenheit, place sealed bag in pot, making sure brisket is fully submerged. Weigh bag down with weights or silverware attached to bottom of bag if needed. Food must be fully submerged to cook properly.
    Seasoned brisket in a plastic bag, submerged in a water bath with a sous vide circulator.
  • Cook brisket in water bath 24 to 36 hours, until desired texture is achieved. Note: brisket will be fully cooked after 24 hours but is safe to continue cooking up to 36 hours. Longer cook time will yield more tender meat.
  • Toward end of cook time, preheat oven to 300° Fahrenheit. Move oven rack to lower-middle position.
  • When brisket is cooked as desired, carefully remove bag from water bath. Remove brisket from food-safe bag and pat brisket completely dry with paper towels. Sprinkle remaining dry rub mixture over all sides of brisket.
  • Transfer seasoned brisket to baking pan. Place pan in preheated oven and cook, uncovered, 2 hours or until dark bark has formed on top of brisket.
    Seasoned sous vide brisket on a sheet pan lined with aluminum foil.
  • When bark has formed, carefully remove brisket from oven. Transfer brisket to cutting board and cover brisket loosely with aluminum foil. Let brisket rest, covered, 30 minutes, then slice brisket against grain and serve with desired sides.

Notes

  • Water Displacement Method: If you don’t have a vacuum sealer, place your ingredients in an appropriately-sized sealable food-safe bag and seal the bag halfway across the top. Heat the water with the sous vide immersion circulator as instructed, then slowly lower the half-sealed bag into the heated water. The temperature difference outside the bag will force the air out of the bag – you should see the plastic cling to the food. Once the food is entirely submerged and the air is all out, seal the bag completely and continue with the recipe.
  • Make-Ahead Option: Season and cook brisket in sous vide as written. After removing brisket from sous vide, leave brisket in bag and place in refrigerator. Refrigerate up to 1 week. When ready to finish brisket, remove brisket from refrigerator and let come to room temperature, then roast brisket in oven as written to develop bark.
  • Make it Keto: Use Brown Swerve instead of brown sugar.
  • Make it Paleo: Use coconut sugar instead of brown sugar.

Nutrition

Serving Size: 1serving | Calories: 628kcal | Protein: 34g | Fat: 52g | Saturated Fat: 20g | Cholesterol: 180mg | Sodium: 3111mg | Potassium: 32mg | Total Carbs: 2g | Fiber: 1g | Sugar: 0.3g | Net Carbs: 1g | Vitamin A: 402IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg
Recipe By:Sam Guarnieri