Sous Vide Brisket Easy Step by Step Recipe 😎 🏆

[@stevenberard9902]

Great recipe. Thank you.

[@KetoLifestyleRecipes]

your welcome Thanks Enjoy

[@cellpro]

So moist and tender. Mouth is watering!!

[@KetoLifestyleRecipes]

Thank you, using the sous vide stick makes it really easy. Thanks for watching!

[@naturessound8210]

Really enjoyed the video! Great tips and I’m looking forward to trying this with my sous vide. Subbed 👍

[@caexy_]

Love the video & your candor. Keep it up!

[@KetoLifestyleRecipes]

Thank you, very much appreciated!

[@ComicCulture]

Can't wait to try this. Also, hello! from the Tennessee Iannellos!

[@KetoLifestyleRecipes]

Thanks Niko, It's really easy to make.

[@KetoLifestyleRecipes]

Thanks Frank and Sue, Welcome to my new cooking channel!

[@daveguyler2284]

Just had a sous vide as a present and in experimental stage. This looks great but can you tell me if you pre season before sous vide? Otherwise cooking brisket in shop packaging could be an option!

[@KetoLifestyleRecipes]

yes you can preseason before you sous vide. I also filmed a video on cooking the brisket right in BPA free packaging. My favorite way is to preseason, sous vide then firm it up for some nice bark on the grill, baste with a little Worcestershire.

[@carlosgato7491]

This looks amazing - so you Sous vide it without seasoning? I’m going to try this recipe anything I should adjust if I’m planning to finish in an oven instead of a grill?

[@jimmymullins3063]

Can you use any size cooler? Like a larger one for a bigger piece of meat.

[@KetoLifestyleRecipes]

you can use whatever cooler you like for sous vide. I use a very large cooler for a whole brisket.

[@mikejanson1939]

What about smoking brisket first and then for how long to smoke and then how long to sous vide?

[@KetoLifestyleRecipes]

Mike, I go with the same times. Get good clean smoke on. Fat side up on the 135 degree smoker indirect until you feel you have enough smoke. Bag and go for 24 hours at 155 degrees in the sous vide bath, It’s very forgiving. Tip: I like to add a little more rub on the bag stage. Good luck and please let me know how it works out.

[@dougmanderville9030]

can i finish it off in the oven? I don't have a grill

[@KetoLifestyleRecipes]

Absolutely Doug. the oven does a great job of firming up the bark.

[@s18169ex3]

You need to show cutting the brisket

[@shumardi1]

Would it turn out just as well to Sous Vide the whole brisket in the plastic wrap it comes from the store in? Then after Sous Vide open it and trim the fat?

[@iluvcs123]

None of the seasoning would be infused with the meat.

[@ralphvalkenhoff2887]

Oh Man! What meal. Make sure you do not throw the fat bomb juice out. Thanks for sharing

[@KetoLifestyleRecipes]

Thank you. I made sous vide again yesterday and gravy from the juices.

[@utahjizz5015]

Bro I thought you was Colin Cowherd 🤣

[@alexandermayer2026]

The brisket by far most commonly used is from Costco. You are showing a brisket that is half the size of the average Costco brisket. Cooking the point is a snap due to its high fat content. If I could buy the point alone, I would be a happy camper. But you can only buy flats as near as I can tell. The inherent ridiculousness of cooking a packer is the entirely different cuts of meat being cooked as one. And it takes 24 hours to find if you got lucky or to find out if you got a bad brisket, prime or not. So in essence you are saying buy a piece of meat and use one third of it. I can’t bring myself to do that. Dino short ribs is the way to go for mere mortal cooks.

[@Patriot513]

This is not an accurate test of a cooking method. Prime point will always turn out good. You could throw it in the camp fire and it would be amazing. Cook a choice flat and let me know how it does.

[@peterdarr383]

You cook a "regular" steak for 2- 8 hours then finish in a cast-iron skillet for the sear, baste with butter.

[@patrickmay5628]

29 dollars?

[@moytheboy22]

Yikes

[@fire-4-effect]

somehow this is cheating