Sous Vide Brisket Temperature Guide
Brisket is the king of barbecue and the hardest cut to nail: it needs hours of low heat to break down collagen without drying. Sous vide gives you two paths — 155°F for moist, sliceable brisket, or 165°F for pulled beef — each with perfect results and zero babysitting.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
For sliced brisket: 155°F for 24-36 hours. For pulled: 165°F for 18-24 hours. Season generously with salt, pepper, and your BBQ rub before the bath; a few tablespoons of liquid smoke in the bag adds smoke flavor if you're not finishing on a grill. After the bath, pat dry and sear all over, or finish on a hot grill/smoker for 30-60 minutes to build a bark. Slice against the grain — brisket's grain runs across the flat.
FAQ
What temperature for brisket?
155°F for sliced brisket (24-36h), 165°F for pulled (18-24h). Both melt collagen while holding moisture.
Is sous vide brisket as good as smoked?
It's different but excellent — more consistent and juicier than most home smokers. Finish on the grill/smoker for 30-60 minutes to add smoke and bark.
Why is my brisket tough?
Not enough time. Brisket needs 18+ hours for collagen to break down — it's the longest sous vide cook you'll do.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.