Go to the Recipe: Sous Vide Barbecue Brisket
+1 that I found the result to be very dry. Perhaps because I used grass fed and finished beef?
Instead of plastic wrap over the bath for long cooks, I put a 2-3/8 Inch Flexible Desk Grommet (https://www.amazon.com/dp/B01HT2VKN2?th= 1) in the lid of my restaurant container. My Joule forms a snug fit in the grommet with its clip removed, and the attachment point for its clip keeps the Joule in place. This gives a pretty much airtight cooking environment for low evaporation. I also double stack the boxes to force an air gap to insulate the bottom and sides of the bath to minimize heat loss.
If you decide to do this, and my Amazon link gets deleted, just search Amazon for 2-3/8 Inch Flexible Desk Grommet. Make sure it's the flexible type that resembles a pie cut in 8 pieces. I recommend the black grommets because the white grommets discolor over time.
We've added the original recipe instructions back to this page as a tip before the make-ahead and storage instructions. Hope that helps!
We've added the original recipe instructions back to this page as a tip before the make-ahead and storage instructions. And we've made the rub recipes free. Hope that helps!
I had the same problem. However i tried the old recipe and the new recipe. both turned out rather dry using an anova ciculator prime brisket, first cook was the point second cook was the flat. would love to know what to do better.
Changing the recipe and putting the rub behind a paywall seems a little shady… O well, I guess I need to start archiving the recipes I want to make sure I keep! If anyone has the old recipe I would greatly appreciate it
Anything to use the liquid in the bag for after cooking? Or just discard?
Watch the video, it's the old recipe
This recipe worked like a dream. Honestly I watched the video a few times, kinda made up my own rub and brine along the same lines. I was pleasantly surprised and will only make brisket this way from now on. I appreciate your team.
I gave this a whirl and unfortunately it didn't yield the best results - the final product was quite firm, and also a little drier than previous briskets that I've cooked using the old (brine and cook lower/longer) method.
lennart is would love the old recipe. please post
What do I have to do?
That must be why this isn’t looking right to me. It has been 2 years from the last one.
Hi o have a point and a flat, separated parts. Can l use this recipe to make the flat as well? Are there any temperature or time changes? Thankyou
So is the bark builder recommended, or even necessary, if finishing on a smoker?
Would you have the old recipe? It took me 3 days to make but it was bussing…the recipe had brining and you had to inject the brine in the meat…thanks in advance!
Allen, ¿did u try it?
Thanks Nicholas, I'll let you know, ii's a promess!
Hello Fred. It is expected to have 1 to 1 1/2 cups of liquid in the bag after the sous vide cook. Sorry to hear it was quite dry! Any chance you know the grade of the brisket you were using and was it the brisket point or the flat? I would love to try and better understand what might have happened.
Hello Allen. I'm sorry to hear the final texture wasn't as tender as your would have liked. Next time I recommend increasing the sous vide temperature to 176 °F / 80 °C and still cook for 24 hrs. This should result in a much more tender final brisket. If you give it a try please let me know how it turns out!
I tried this recipe this weekend. My first try is always following the instructions rigorously. My observations: the taste is very very (yes two very!) good. I was disappointed by the tenderness. I was expecting extreme tenderness and it turned out tough. What went wrong and how can I correct it next time? I am looking for suggestions
Yes, normal. I suspect this liquid evaporates in conventional oven cooking which is why we see this liquid in low temperature sous vide cooking.
Looking forward to trying. When I have done this in the past I have used the cold water bath after sous vide the day before and refrigerate overnight. I then put it, cold, into the smoker at 110 C without reheating in the sous vide and use a meat thermometer to bring it to the required temperature. This solves the problem noted in a comment below about smoking working better with with a cold cut.
It's funny how they are changing all the recipes to get them behind the paywall. When I joined and paid them for a "premium pass" I was told I would have access to all recipes on the site for life. Seems like they don't like that idea anymore and are even going so far as to change the old recipes so they can all them "Studio Pass" recipes. I kinda want my money back for the premium pass
I followed this recipe. After 24 hrs sous vide, there was about 1 1/2 cups of liquid in the bag and the brisket was quite dry. It was very tender, very lean. Is it normal to have the sous vide expel all that liquid?
I remember a recipe that called for sous vide for 48 hours and 3 hours in th e smoker seems like a big change.
I‘ve got the old recipe written down if anyone wants it
I'd say this recipe is different enough to a completely new recipe, not an update of the old one. Where can I find the old one, and why is part of this recipe (bark builder) behind a pay wall?
Would glazing, seasoning and bagging the brisket with the inclusion of Prague Powder #1 pose any problems if you were to delay the Sous Vide cook in terms of the thickness of the smoke ring?
Is there a maximum amount of time you would recommend not to go beyond between bagging and SV?
Thanks in advance
If I purchase a packer brisket and separate the flat and point, could the flat be used for this recipe also? If, so would time/temp change? Thank you.
Thank you for flagging that. I just swapped the measures around so that it can be properly adjusted if needed
Just wanted to say; I love the scaling calculator for the ingredients, in your recipes. For some reason in this recipe you chose to write "1" brisket instead of the weight, so it's impossible to scale. I know I can do the math, but pointing it out, and maybe you can update it and it will help someone else.
This new 162F recipe is much better than the old 157F recipe. The fat actually rendered, giving a much more 'brisket' texture, and it was faster to 'finish' on the day of the BBQ. I will agree with Mickael that the rub is pretty peppery. Its fine on the 'thicker' cuts (like a point), where it balances well with the meat, but could be a little much on anything thinner (like a flat, or when you get towards the end of a brisket). Just something to keep in mind.
I will also agree with Alex, and say that I wish they had posted this as a 'new' recipe, rather than 'over-writing' the old version. I prefer this new one, but can see why someone might like the older one instead.
I made the new recipe and it was good. The Texas black pepper BBQ rub has a real kick to it so make sure you like it or go easy on the final bark. I had 2.5 cups of juice from the bag. I used some of it to eat my leftovers French Dip style in a roll.
i paid to gain access to some of your amazing recipes many years ago, i have used this particular recipe many times and tweaked as necessary with basic initiative, obviously 3-4 hours was too long in the oven, still kind of annoying for people who wanted to trust the process but ended up wasting a huge cut of meat. i just came back to have another look and its completely changed, brisket weight, glaze recipe etc. to go from 3-4 hours to 30 mins is more than a tweak! this should come with an apology not a link to try and get more money from subs. you cant have half a recipe available on premium and half on studio pass its a bit of a con. Im with Ryan and would like access to the old version. if it used to be premium and people have already paid for that it seems fair to me.
Thanks for the update. I had switched over to the Ultimate Guide to Modernist BBQ version of this recipe. I always enjoyed the video though, maybe this is next on the video production line.
"If finishing brisket in an oven, 30 minutes before brisket finishes cooking sous vide, adjust oven rack to middle position and preheat oven to 250 °F / 121 °C with fan on if using a convection oven, or 275 °F / 135 °C if using a standard oven."
If you don’t care about the smoke ring and are able to finish in a smoker, you can bypass the brine. I never brine and have had phenomenal brisket.
so this recipe was just updated after apparently 7 years, and the old version, which i've used a few times to great success, is no longer available. the old version should be available for those that want it. also, on the new version, there is no regular oven cooking temp given. and lastly, the new version takes the rub recipe behind the paywall, which I would guess was the reason for the updated recipe in the first place, which seems a little sleazy to me. as far as the prior version, i've had great success with it with the 8 day brine, and while I use the rub as outlined in the previous version, i just use far less of it than is called for by the recipe. I would love for access to the previous version to be restored without the paywall, as it has been for years, and the oven temp added to the new version.
I'm sorry, but a 5-day brine? That doesn't seem right unless you're trying to make something like corned beef.
Yes, you can therm it in a water bath before roasting too. To loosen juices and temper the meat.
Can i sous vide meat than chill it and then bake it before service time ?
I made this recipe with ⅓ of the meat in weight. it came out tasty but dry. I was wondering if is there a table to graduate temperatures to the meat size or with the meat's internal temperature to acquire a juicy piece
Hi George, you are correct for an Imperial pint, which is a different measure than a standard pint.
A pint is NOT a pound the world over. A U.K. pint is 20 fl oz and therefore weighs 1.25 pounds.
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Best practice to reheat this would be to bake at 300-350°F, in a dish that is covered with a lid or wrapped in parchment and foil until desired internal temp is reached. Then to help refresh bark remove cover or wrap and bake for another 5-10 minutes. It will never be as good as freshly baked bark but the meat will be the same pending on not going over temperature that would dry it out. 155°F is the temp when cooking sous vide but for health and safety all food needs to be reheated to an internal temp of 165°F to kill any microbes. You can also reheat in the sous vide until 155°f and then pop in the oven to refresh the bark and bring to the internal of 165°F.
What would be the best method for reheating?
Can this be reheated after the bark has been formed in the oven? How to reheat from the fridge?
Before tossing it in the oven at 257 for 3 hours... what temperature is the brisket starting out at? Are we assuming it's starting out at 155 straight out of the sous vide? Or are we assuming it's coming out of the fridge? If it comes directly from the sous vide, will it overcook being in the oven for 3 hours?
@Victoria Olson Them just use grams. Use a scale, add ingredients until you have the right number, problem solved.
A pint is a pound the world around.. Water weight is the exact same with ounces and pounds. 1 fluid ounce of water is 1 oz by weight. One pound is 16 oz.
The measurements are a mess. I switched it to ounces and it gives water in pounds and ounces. Confusing and I don't trust the conversion.
The brisket was extraordinary. However, I recommend cutting the salt in the brine by 1/2 and only use 1/3 of the salt in the rub. Otherwise it's inedible.
