Imagine a brisket so tender it practically melts in your mouth, with a perfectly caramelized exterior and flavors that dance on your palate. Our BBQ Sous Vide Brisket isn't just a recipe—it's a culinary revolution that transforms an ordinary cut of meat into a show-stopping dish that will have your guests begging for your secret. Whether you're a BBQ enthusiast or a home cook looking to impress, this foolproof method guarantees restaurant-quality results every single time!
Prep Time: 20 mins
Cook Time: 24 hrs
Total Time: 24 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Brisket (5-6 lbs)
- Salt
- Pepper
- Garlic powder
- Onion powder
- BBQ sauce
Instructions
- Begin by preparing the brisket. Trim any excess fat from the brisket, leaving about a quarter-inch of fat for flavor and moisture during cooking.
- In a small bowl, combine salt, pepper, garlic powder, and onion powder. Use approximately 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder for a 5-6 lb brisket, adjusting to your taste preferences.
- Rub the spice mixture evenly over the entire surface of the brisket. Make sure to coat both sides thoroughly for maximum flavor.
- Once seasoned, place the brisket in a large vacuum-sealable bag or a heavy-duty resealable plastic bag. If using a vacuum sealer, seal the bag according to the manufacturer’s instructions. If using a resealable bag, use the water displacement method to remove as much air as possible before sealing.
- Prepare your sous vide water bath by preheating it to 155°F (68°C) for a tender, medium-rare brisket. If you prefer it more well-done, you can set the temperature to 165°F (74°C).
- Once the water bath has reached the desired temperature, submerge the sealed brisket in the water. Make sure the bag is completely submerged and that the water can circulate around the meat. Cook the brisket for 24 hours.
- After 24 hours, carefully remove the brisket from the water bath. Open the bag and take out the brisket, allowing any excess juices to drain away. Pat the brisket dry with paper towels to ensure a good sear.
- Preheat your grill or a large skillet over high heat. If using a grill, prepare it for direct heat cooking.
- Once the grill or skillet is hot, sear the brisket for about 1-2 minutes on each side until a nice crust forms. This step adds flavor and texture.
- During the last minute of searing, brush your favorite BBQ sauce generously over the brisket to caramelize and enhance the flavor.
- After searing, remove the brisket from the heat and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.
- Slice the brisket against the grain into thick slices. Serve with additional BBQ sauce on the side, and enjoy your perfectly cooked BBQ sous vide brisket!
Tips
- Choose the Right Cut: Select a high-quality, well-marbled brisket for maximum flavor and tenderness.
- Precision is Key: Use a reliable sous vide device and ensure accurate temperature control for consistent results.
- Seasoning Matters: Don't be shy with your spice rub—coat the entire brisket generously for maximum flavor penetration.
- Patience Pays Off: The 24-hour cooking time might seem long, but it's crucial for breaking down tough muscle fibers.
- Searing Technique: Get your grill or skillet screaming hot for that perfect caramelized crust.
- Rest and Slice: Always let your brisket rest after cooking and slice against the grain for maximum tenderness.
- BBQ Sauce Hack: Apply sauce during the final sear to create a delicious, sticky caramelized exterior.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
