How To Make Perfect Sous Vide BBQ Brisket Every Time!
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This is an easy Sous Vide BBQ recipe that incorporates Montreal seasoning. It also takes 28 hours total including prep and cooking time. Takes time but the brisket is over the top.
Checkout out the Sous Vide Collection at our Learn to BBQ Store –
If you want to make your own homemade Montreal Steak Seasoning follow this link.
Here is the website version of the recipe with the ability to print.
Montreal Steak Seasoning –
BBQ Dragon Extreme Heat Resistant Gloves –
BBQ Dragon Chimney of Insanity Charcoal Starter –
Thermoworks Signals Thermometer –
Thermoworks BlueDOT Thermometer –
Sous Vide Equipment
ChefSteps Joule Sous Vide, 1100 Watts, White Body, Stainless Steel Cap & Base –
Sous Vide Container With Lid, Sous Vide Container, Wear Resistant Hinge For Home Cooker –
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For anyone reading my comments thanks for the support also I am back to one video a week now that we are moving into BBQ season. My next one will be out next Friday, April 13th. Wait Friday the 13th no way. My next video will be out Saturday, April 14th and it is going to be Baby Back Ribs that are sous vide for 12 hours and then 1 hour on the smoker. This is also a Keto and LCHF version so no worry about sugar. So now you have no reason not to Subscribe so just do it. https://www.youtube.com/c/learntobbq?sub_confirmation=1
Wow. I just paid 70 dollars for a brisket today. FJB!
use a slicing knife instead of a dull bread knife and slice against the grain. Otherwise great video.. Thanks
I'm sure this is good, but if you set your sous vide to 155 degrees it would be much better
Try smoking before sous vide on real low temp and then smoke again to get crust? Urs didn’t look like no smoke ring?
First time tackling a brisket. Best video I found that's easy to follow.
Unless I missed it, but what do you do with the fact cap after? Seems like you're only smoking 3 pieces (flat and point). Thanks in advance.
Thanks excellent 👌
Nice video. Clear explanations and to the point with no filler. Thanks!
Hey Mr. from the Learn to BBQ channelm please watch some videos from the Learn to Sharpen your Knife channel
Sharpen your knife. Good video though 😝
How else can you finish it off if you don't have a smoker? Oven?
Great video explaining the technique & application for sous vide & smoker together for brisket. 24hrs in the sous vide ensure for conversion of the connective tisue to gelatine, without compromising the texture, also makes it easy for setup & serving. Regarding the knife & which way to cut the meat, these arent important, the techniques used, time & temperatures are the key.
I just bought a 20lb one for $31 at Kroger ha ha.
Do you happen to know what the internal temp was after you pulled it from the smoker?
Very Dry
I really like the explanation of the different layers on the muscle and how to handle trimming them. thanks I have seen brisket Sous Vide 12 hrs 32, and 60 hrs. (on a whole slab of meat) not sure which is best so I am going to marinate for a day smoke for 1 hr sous vide for 36 hrs and finish smoke for the bark.
next time cut against the grain
Have you experimented with smoking before and or smoking after? Is there's a difference in taste?
What size container do you recommend?
Sous Vide is the next area I want to explore. GREAT video and very informative. Thanks for sharing with us.
Best video I have seen of a brisket prep for a Sous Vide and Smoker combination cook, Thanks for a great step by step video.
good video….
Very good looking brisket
Great idea. I have not sous vided anything longer than 2 hours yet lol. I need to up my game 🙂
Hey bro great channel. Just came across your channel. New sub here. Keep em coming.
Your knife is so bad, maaannn. Why don't you sharpen it? Good video! Tks!
looks delicious. Subscribed.. hopefully you will like the recipes in my channel enough to do the same.
Very nice Explained!!! And end results looks stunning. Delicious.
Thank you.
Aw man, this is awesome. Montreal steak seasoning changed my breakfast sandwiches by putting them on eggs so I imagine its amazing on brisket. So what piece should I ask my butcher for if cooking for like a small group? Omg, that jiggle. Can't wait to make this.