Sous-Vide Brisket with Final Grill Finish – Tenderness Meets Fire

This article is also available in Spanish

Sous-Vide Brisket 

with Final Grill Finish

Discover how 24 hours of low-temperature sous-vide cooking, followed by a quick grill finish, turns even the toughest brisket into melt-in-your-mouth perfection.

Sous-vide circulator setup with steak in bag

🛠️ What You'll Need

• Immersion circulator (sous-vide “roner”)
• Large container or deep pot
• Vacuum sealer or zip-lock bag
• Grill or cast iron skillet for searing

🥩 Ingredients

Beef brisket (4–4.5 lbs / 1.8–2 kg)
Yellow mustard (base layer)
Dry rub: paprika, garlic powder, rosemary, black pepper, brown sugar, thyme

🔧 Tools I Personally Recommend

🧲 Immersion Cooker (Anova Nano) → View on Amazon
🧊 Sous-Vide Container with Lid (12L) → View on Amazon
🔵 Insulating Sous-Vide Balls (Floating Prevention) → View on Amazon
🌡️ ThermoPro TP19 Digital Meat Thermometer → View on Amazon
🔪 Chef Knife + Utility Knife (Paudin) → View on Amazon
🔪 Nakiri Knife + Kitchen Utility Knife (Paudin) → View on Amazon

These are all tools I use and trust. Buying through these links supports this blog at no extra cost to you. Thank you!

Sous-vide machine in operation cooking brisket

🔥 Instructions

1. Coat brisket with mustard, then apply rub all over.
2. Seal and cook sous-vide at 63°C / 145°F for 24 hours.
3. Let rest, pat dry, and finish on hot grill or skillet for 3 minutes per side.

Seared sous-vide brisket sliced and ready to eat

💡 Tips

• Slice against the grain for tenderness.
• Let meat rest 10 minutes before cutting.

Low and slow is not just a method — it's a way of respecting flavor and time.

👉 Want more slow cooking tips? Visit: www.afuegolentorecetas.com

💬 Share your thoughts!

Have you ever tried sous-vide cooking? What are your favorite techniques, tips, or recipes?

Let us know in the comments below—we’d love to hear your experience.