Sous Vide and Smoked Brisket


Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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Recipe Temp 155 F / 68.3 C
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Smoked brisket is one of the finest foods known to mankind! The trouble? It’s easy to dry out, and nobody has the patience to hover over the smoker all day. With your Anova Sous Vide Precision Cooker, you’ll cook that brisket more tender and juicy than it could ever be!

Ingredients for 12

  • 1 whole packer brisket. Smaller works too! No changes.

  • Meat Church Holy Cow seasoning (or your favorite beef rub)


  • Step 1

    Trim brisket of unwanted fat. Rub brisket heavily with seasoning.

  • Step 2

    Heat smoker to 200°F / 93°C. Place brisket on smoker and smoke 4 hours.

  • Step 3

    Set your Anova Sous Vide Precision Cooker to 155°F / 68.3°C.

  • Step 4

    Place brisket in bag (split into multiple pieces if necessary) and Sous Vide for 36 hours.

    • Finishing Steps

    • Step 0

      Heat broiler or grill to high.

    • Step 1

      Remove brisket from bag. Pat dry. Place under broiler or grill for 10 minutes until a nice bark has formed.

    • Step 2

      Slice, and enjoy!

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155 F / 68.3 C Recipe Temp
Recipe Time
Prep Time