# Long cook time for brisket **URL:** \ **Category:** Anova Precision® Cooker\ **Tags:** beef\ **Created:** [August 26, 2018, 1:48am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348 "2018-08-26T01:48:50Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![csx4780](https://avatars.discourse-cdn.com/v4/letter/c/ba9def/32.png) [@csx4780](https://community.anovaculinary.com/u/csx4780)\ **Post date:** [August 26, 2018, 1:48am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/1 "2018-08-26T01:48:50Z")
Does anybody see an issue with doing a 48 to 54 hour cook for a brisket @155? Thanks! ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [August 26, 2018, 9:06am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/2 "2018-08-26T09:06:40Z")
Nope. No problem at all. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [August 26, 2018, 12:57pm UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/3 "2018-08-26T12:57:26Z")
If you like brisket this is the best way to cook it. Try corned beef as well. It will be the best you have ever had. ---
**Author:** ![mejakm](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mejakm/32/6761_2.png) [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Post date:** [August 27, 2018, 9:06am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/4 "2018-08-27T09:06:35Z")
I cooked it at 60°C for 72h ---
**Author:** ![gbnom](https://avatars.discourse-cdn.com/v4/letter/g/258eb7/32.png) [@gbnom](https://community.anovaculinary.com/u/gbnom)\ **Post date:** [August 27, 2018, 8:58pm UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/5 "2018-08-27T20:58:23Z")
Cooking for 48 hours @ 155 degrees is spot on. Prior to Sous Vide, I smoke a brisket, using pecan chips, on a Green Egg (250 degrees) for 3.5 hours (seasoned only with sea salt and black pepper.) Splendid results… ---
**Author:** ![csx4780](https://avatars.discourse-cdn.com/v4/letter/c/ba9def/32.png) [@csx4780](https://community.anovaculinary.com/u/csx4780)\ **Post date:** [August 28, 2018, 1:03am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/6 "2018-08-28T01:03:46Z")
Thanks everyone for the replies. Not so worried now 🙂 ---
**Author:** ![M\_HAND](https://avatars.discourse-cdn.com/v4/letter/m/8797f3/32.png) [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Post date:** [September 4, 2018, 10:05am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/7 "2018-09-04T10:05:25Z")
I just did a 5.5 lb fresh brisket, at 155 degrees F, for 48 hours. Today I;ll bake it, at 300, for 2-3 hours. It comes out melt in your mouth delicious. Go to [seriouseats.com](http://seriouseats.com), for Kenji’s article "a Guide to Sous Vide Brisket. ---
**Author:** ![Bluc](https://avatars.discourse-cdn.com/v4/letter/b/53a042/32.png) [@Bluc](https://community.anovaculinary.com/u/Bluc)\ **Post date:** [July 12, 2019, 1:30am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/8 "2019-07-12T01:30:52Z")
I have a small 1.5kg rolled up corned brisket about 2" thick 3" wide 3" long. These times of 48hrs I assume are for big pieces meat? I like a bit of texture but tender but not crumbly…should I follow brisket guides even though.its corned? ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [July 12, 2019, 11:41am UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/9 "2019-07-12T11:41:11Z")
I do my corned beef for 48 hours. Even small pieces. Size doesn’t really come into play for long cooks as much as the cut of meat does. A hard working muscle needs time for the collagen to be converted to gelatin for that delicious tender, luscious mouthfeel. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [July 12, 2019, 3:14pm UTC](https://community.anovaculinary.com/t/long-cook-time-for-brisket/16348/10 "2019-07-12T15:14:39Z")
Be sure and rinse it for 30 or more minutes in cold water. Straight from the package it is normally too salty for most people’s taste.