Sous Vide and Smoked Brisket


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Bring perfect brisket to the table by combining the best of both worlds, sous vide and smoke.
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Precision® Cookers

Sous vide made easier than ever.

Ingredients for 1

  • 1 packer brisket, trimmed

  • Oklahoma Joe's Brisket Rub (or your favorite beef rub!)


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC

  • Step 2

    Rub brisket liberally with seasoning. Place in vacuum bag (we recommend 11" wide rolls cut to length)

  • Step 3

    Place in water bath and sous vide for 50 hours.

    • Finishing Steps

    • Step 0

      Place brisket in ice bath for 30 minutes, still in bag. From here, refrigerate until 2 hours before service, or proceed to smoking step

    • Step 1

      Remove brisket from bag, and add more seasoning rub as necessary.

    • Step 2

      Heat smoker to 225°F / 107°C. Place chilled brisket on smoker and smoke for 4 hours, or until internal temperature reaches 132°F / 55.5°C

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132 F / 55.6 C Recipe Temp
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