Sous vide Brisket Flat

Brisket Flat:

180 and 203:

16 hours + 2-1/2 at 203 degrees:


  1. brisket flat
  2. any seasonings you like
  3. Smoke pellets of your choice


  1. Season and sear brisket, Smoke for 3-1/2 to 4 hours. Vacuum seal briskets.
  2. Set anova for 180 degrees, cook for 16 hours.
  3. Increase temperature to 203 degrees for final 2 to 2-1/2 hours

Video of Big Mike’s Brisket recipe

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At those temperatures and time you may as well just leave the brisket in the smoker.

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Your method is interesting and is a lot quicker than what I have done. I normally do mine at 155° for 32 hours after smoking it for 2-3 hours ahead of time. I find that the meat is cooked perfectly and does not give off all of its juices. The higher the temperature the drier the meat becomes. It comes down to your taste and what you are after texture/moisture wise.