Sous Vide Brisket Easy Step by Step Recipe 😎 🏆

Sous Vide Brisket easy step by step recipe, don't be intimidated it's just a big hunk of meat! It is so easy to sous vide brisket if it is your first time. Follow along as we cook a brisket point from a prime packer brisket and make some little keto fat bomb burnt ends as a nice keto treat. I'm also making my favorite low carb gravy from the brisket sous vide juice to compliment this tender sous vide beef brisket. I think this is the best sous vide brisket recipe for beginners.
Please don't watch if you are hungry!
To cook the brisket:
Vacpack in a Foodsaver bag
Place in the water and set sous vide immersion circulator to 155 degrees for 24 hours
When finished, reserve juice for gravy
Sprinkle Weber Chicago Seasoning on brisket and cook over indirect heat at 300 degrees for two hours or until you have desired crispy bark.
Slice and serve with gravy
Keto Beef Fat Gravy
Ingredients:
1 Tbsp butter
1 clove garlic minced
2 Tbsp. chopped onion or shallots
2 large mushrooms diced optional
1 cup beef bone broth or sous vide juice
1 tsp beef Better than Bouillon
Aromatics of choice
½ cup heavy cream
Directions:
Over medium heat in a saucepan
Sauté garlic, onion and mushrooms in butter
Add beef bone broth, sous vide juice and bullion
Reduce mixture by half, scraping and stirring in fond as it reduces
Adjust seasoning, fresh pepper, herbs etc
*The gravy can be held at this stage until you are ready to finish it
Stir in heavy cream to thicken gravy
Amazon Sous Vide Stick: www.amazon.com/Anova-Culinary...
Amazon Pigtail Flipper: www.amazon.com/Pig-Tail-Food-...
Amazon Weber Chicago Seasoning: www.amazon.com/WEBER-CHICAGO-...
Amazon Konjac Powder (keto friendly) www.amazon.com/NOW-Glucomanna...

[@naturessound8210]

Really enjoyed the video! Great tips and I’m looking forward to trying this with my sous vide. Subbed 👍

[@caexy_]

Love the video & your candor. Keep it up!

[@KetoLifestyleRecipes]

Thank you, very much appreciated!

[@cellpro]

So moist and tender. Mouth is watering!!

[@KetoLifestyleRecipes]

Thank you, using the sous vide stick makes it really easy.
Thanks for watching!

[@stevenberard9902]

Great recipe. Thank you.

[@KetoLifestyleRecipes]

your welcome
Thanks
Enjoy

[@ComicCulture]

Can't wait to try this. Also, hello! from the Tennessee Iannellos!

[@KetoLifestyleRecipes]

Thanks Niko, It's really easy to make.

[@KetoLifestyleRecipes]

Thanks Frank and Sue,
Welcome to my new cooking channel!

[@carlosgato7491]

This looks amazing - so you Sous vide it without seasoning?
I’m going to try this recipe anything I should adjust if I’m planning to finish in an oven instead of a grill?

[@daveguyler2284]

Just had a sous vide as a present and in experimental stage. This looks great but can you tell me if you pre season before sous vide? Otherwise cooking brisket in shop packaging could be an option!

[@KetoLifestyleRecipes]

yes you can preseason before you sous vide. I also filmed a video on cooking the brisket right in BPA free packaging. My favorite way is to preseason, sous vide then firm it up for some nice bark on the grill, baste with a little Worcestershire.

[@s18169ex3]

You need to show cutting the brisket

[@jimmymullins3063]

Can you use any size cooler? Like a larger one for a bigger piece of meat.

[@KetoLifestyleRecipes]

you can use whatever cooler you like for sous vide. I use a very large cooler for a whole brisket.

[@dougmanderville9030]

can i finish it off in the oven? I don't have a grill

[@KetoLifestyleRecipes]

Absolutely Doug.
the oven does a great job of firming up the bark.

[@ralphvalkenhoff2887]

Oh Man!
What meal.
Make sure you do not throw the fat bomb juice out.
Thanks for sharing

[@KetoLifestyleRecipes]

Thank you.
I made sous vide again yesterday and gravy from the juices.

[@shumardi1]

Would it turn out just as well to Sous Vide the whole brisket in the plastic wrap it comes from the store in? Then after Sous Vide open it and trim the fat?

[@iluvcs123]

None of the seasoning would be infused with the meat.

[@utahjizz5015]

Bro I thought you was Colin Cowherd 🤣

[@mikejanson1939]

What about smoking brisket first and then for how long to smoke and then how long to sous vide?

[@KetoLifestyleRecipes]

Mike, I go with the same times. Get good clean smoke on. Fat side up on the 135 degree smoker indirect until you feel you have enough smoke. Bag and go for 24 hours at 155 degrees in the sous vide bath, It’s very forgiving.
Tip: I like to add a little more rub on the bag stage.
Good luck and please let me know how it works out.

[@patrickmay5628]

29 dollars?

[@Patriot513]

This is not an accurate test of a cooking method. Prime point will always turn out good. You could throw it in the camp fire and it would be amazing. Cook a choice flat and let me know how it does.

[@peterdarr383]

You cook a "regular" steak for 2- 8 hours then finish in a cast-iron skillet for the sear, baste with butter.

[@moytheboy22]

Yikes

[@fire-4-effect]

somehow this is cheating