# Dry Brisket...several different ways **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [July 3, 2018, 10:48pm UTC](https://community.anovaculinary.com/t/dry-brisket-several-different-ways/15407 "2018-07-03T22:48:59Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![Cubaneagle](https://avatars.discourse-cdn.com/v4/letter/c/919ad9/32.png) [@Cubaneagle](https://community.anovaculinary.com/u/Cubaneagle)\ **Post date:** [July 3, 2018, 10:48pm UTC](https://community.anovaculinary.com/t/dry-brisket-several-different-ways/15407/1 "2018-07-03T22:48:59Z")
I’ve tried brisket now several different ways and times in the Sous Vide and Smoking, searing etc. 2 hour smoke. 24 hour Sous Vide @ 170. torch sear 6 hour smoke. 38 hour sous vide @ 155. Broil for char and a few other ways I can’t recall It always comes out tasty but fairly dry. Nothing in that juicy traditional type Brisket. Any suggestions or should I just smoke outright and leave the Sous Vide for other things? Suggestions. ---
**Author:** ![ZooBeeQ](https://avatars.discourse-cdn.com/v4/letter/z/898d66/32.png) [@ZooBeeQ](https://community.anovaculinary.com/u/ZooBeeQ)\ **Post date:** [July 5, 2018, 2:03pm UTC](https://community.anovaculinary.com/t/dry-brisket-several-different-ways/15407/2 "2018-07-05T14:03:56Z")
Yep. On the first one, IMO temp to high for too long. heat drives out moisture. Second time I “think” you smoked too long. Not sure about SV time, temp is good tho. Its a balancing act , that’s for sure. The grade of the brisket is very important here as well. If it’s just a packer cut, it might not even be choice. If you want a really really great brisket you need to get a prime cut. IMO it’s the difference between filet and skirt texture. I hope you are lucky enough to know where to get a prime brisket. That being said, you can do perfectly great with less than prime for sure, remembering that heat will drive out moisture. Kenji Lopez has a great guide on that, he has done all the experimenting for us. Enjoy