# Beef Brisket @ 57 deg Celsius, 12 hours
**URL:** https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483
**Category:** Anova Precision® Cooker
**Created:** [July 26, 2017, 3:54am UTC](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483 "2017-07-26T03:54:13Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@easterntigerboo](https://community.anovaculinary.com/u/easterntigerboo)
#### Post date: [July 26, 2017, 3:54am UTC](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483/1 "2017-07-26T03:54:13Z")
First foray into beef brisket. Instead of sous vide it fro 24 hours, I have no patient to wait that long :-0) so instead I do it for 12 hours. It turns out great, nicely pink in color, tender and delicious. I finished it off with oven at 185 degree Celsius, 15 minutes.
1. brined with salt and sugar for 1 day.
2. pat dry and seasoned with salt, pepper, onion and garlic powder.
3. sous vide at 57 degree Celcius for 12 hours.
4. pat dry, put a cube of unsalted butter on top of the cap and a sprig of thyme.
5. oven it for 15 minutes @ 185 degree Celcius.
6. rest and slice to enjoy.
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### Author:  [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)
#### Post date: [September 28, 2017, 10:17pm UTC](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483/2 "2017-09-28T22:17:47Z")
sounds great! any pics?
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [October 10, 2017, 1:21pm UTC](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483/3 "2017-10-10T13:21:28Z")
Very interesting.
How thick was your beef brisket? i’m guessing it was a piece of the point or flat, right?