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Smoked Sous Vide Brisket Flat
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5 from 14 votes

The Ultimate Sous Vide BBQ Brisket Flat on the Big Green Egg

The Ultimate Sous Vide BBQ Brisket Flat on the Big Green Egg is a great way to fuse modernist cuisine with good old fashioned BBQ. This produces tender, moist, and smokey brisket!
Prep Time10 minutes
Cook Time1 day 16 hours
Total Time1 day 16 hours 10 minutes
Course: Main
Cuisine: American, american BBQ, BBQ, Modernist, Texas BBQ
Keyword: Big Green Egg, Brisket, Smoked, Sous Vide
Servings: 8
Author: The BBQ Buddha

Equipment

  • 1 Sous Vide Machine
  • 1 Vacuum Sealer

Ingredients

  • 5-7 pound Brisket Flat
  • 1/2 cup BBQ Rub

Instructions

  • Trim & Size: Trim the fat cap to 1/4 inch and remove silver skin from the meat side. Cut the flat in half to fit your sous vide bags.
  • Season & Seal: Apply rub liberally to all sides. Vacuum seal each half and let rest in the fridge for at least 1 hour (or up to overnight).
  • The Bath: Submerge in a 155°F water bath for 36 hours.
  • The Chill: Remove bags and place in the refrigerator overnight. This is vital for the final smoke texture.
  • The Smoke: Set the Big Green Egg to 250°F indirect with a water pan. Pat the brisket dry and smoke for 3.5 hours until the internal temp hits 185°F.
  • The Rest: Tent with foil for 30 minutes. Slice against the grain and serve.