Sous Vide "Smoked" Brisket Sandwiches | Recipeish | Gustus Vitae

Yield: 15-20 Generous brisket sandwiches.
Time Estimate: 27 Hours, including 26 unattended.
Storage Notes: Can be kept, covered and refrigerated, for up to 2 days.
Difficulty: Easy.

Video Recipe:

Properly made smoked brisket is an art unto itself - we have leveraged the power of technology to make, in our humble opinion, something that's not only simple and reliably repeatable, but more than that: Better.

Come at us. Or even better - try it for yourself. This is perfect brisket, every time, with no stress and no smoke.


  • 1 10-12 LB Brisket
  • 1 Full 8oz Tin Spicy Black Truffle BBQ (coming soon!)
  • 20 Pretzel buns
  • 1 Jar pickles
  • 3-4 White onions
  • 1 Jar pickled jalapeño slices

For the Homemade BBQ Sauce

  • All the reserved liquor from the sous vide
  • 1/2 Cup creme fraise
  • 8 Tbs tomato paste concentrate
  • 3 Tbs Blackberry and French herbs
  • 2-3 Tbs cornstarch
    • Bring a large sous vide bath up to 140F.
    • Trim your brisket to your liking, leaving the majority of the fat on. The long, slow sous vide bath will render it away.
    • Cut brisket in half at the widest point so both pieces will fit into sous vide bags. Generously rub all over with 3/4ths of the Spicy Black Truffle BBQ Rub, getting into every nook and cranny.
    • Vacuum seal, and pop in the bath for 24 hours.
    • At the 24 hour mark, preheat oven to 280F.
    • Remove bags sous vide, and strain off liquor into a medium sauce pot, getting every last bit you can.
    • Arrange both brisket pieces on a wire rack above a tray. Use the remaining 1/4th of the Spicy Black Truffle BBQ to rub generously onto the top sides of both brisket pieces.
    • Pop in the oven for 1:45 - you're looking for a nice, rich bark crust to form, but don't want to over-do it.
    • While the brisket is in the oven, add tomato paste, creme fraise, and Blackberry & French Herbs seasoning into your sauce pot with the liquor.
    • Increase heat to high and bring to boil, whisking as you do. Add in cornstarch, whisking briskly, then reduce to a low simmer. Test for consistency, adding cornstarch as required to get that thick BBQ sauce consistency.
    • Remove brisket from oven, and tent with foil.
    • Toast buns, slice onions into small rings, and get out the pickles and jalapeños.
    • Thinly slice brisket against the grain, and steal a bite or two for yourself.
    • Thickly layer your homemade BBQ sauce on top and bottom buns, top with an over-generous amount of brisket, followed by pickles and jalapeños, and crown.
    • Serve and devour - for us, these may just be the ultimate sandwich.
    If you'd like to check out this handsome serving platter, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.