Overview
BBQ brisket is the crown jewel of American barbecue. Texas-style smoked brisket features a dark, peppery bark, pink smoke ring, and fall-apart tender meat. Sous vide guarantees perfect tenderness, then finish with smoke for authentic BBQ flavor.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Fall-Apart Tender | 155°–165°F | 24–48 h | 72 h |
Long cooking breaks down collagen for fork-tender brisket.
Food Safety Notes
Beef should reach at least 145°F / 63°C per USDA guidelines. Brisket's long cooking at 155°–165°F ensures complete pasteurization and breakdown of tough connective tissue.
See our food safety guide.
Texture Profiles
- 155°–165°FFall-Apart Tender
- Incredibly tender, fall-apart brisket with smoky bark and perfect smoke ring. The meat pulls apart with a fork and melts in your mouth. This is competition-level Texas BBQ.
Prep & Bagging
- Trim brisket leaving 1/4-inch fat cap
- Apply heavy dry rub (Traditional Texas is salt and coarse black pepper)
- Refrigerate 2–12 h to set rub
- Vacuum seal (may need to cut in half)
- Submerge in water bath
Finishing & Crisping
- Remove from bag and pat dry
- Prepare smoker or grill to 225°–250°F
- Smoke for 2–4 h until bark forms
- Optional wrap in butcher paper if too dark
- Rest wrapped for 1 h
- Slice against grain and serve