Slow-Cooked Smoked Brisket

Emily Farris
Emily Farris
November 12, 2021
If you have a smoker, you need to make this brisket. Unless you’re headed to a barbecue competition, of course. Upon check in at a cook-off, judges often want to see a team’s raw meat. And it’s to make sure you’re not using a method like this one to show up with an almost-perfect brisket, drop it on the smoker for a few hours, and take home first place. Luckily, there are no rules in your kitchen — just the Anova Precision Oven, which makes cooking an expensive and often intimidating cut of a meat a breeze.  Because this brisket spends most of its time in sous vide mode, and not on the smoker, it’s best when served with a smoky barbecue sauce. 
Serves
8
Prep Time
00:30
Cook Time
27:00
Slow-Cooked Smoked Brisket
3 (2)
1187
Ingredients
1 (5- to 7-lb)
brisket flat
2 Tbsp
mustard
1 Tbsp
kosher salt
1.5 tsp
freshly ground black pepper
¼ cup
barbecue rub, divided
Shop Accessories

Precision® Accessories

Experience next-level sous vide cooking.

Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 148°F
Heat: Rear

2. Season Brisket

Rub the mustard all over the brisket and then add the salt, pepper, and 2 tablespoons of barbecue rub. Position it on a roasting pan or the sheet pan included with the Anova Precision Oven.
Season Brisket

3. Cook

Rack
Transfer to the oven and cook for 24 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 148°F
Heat: Rear
24:00 Timer

4. Prepare for Smoking

The next day, heat a smoker to 275ºF (135ºC) with oak wood. Remove the brisket from the oven and pat dry with paper towels. Season with the remaining 2 tablespoons barbecue rub. 
Prepare for Smoking

5. Smoke

Transfer to the smoker and cook for 3 hours.
Smoke

6. Rest and Serve

Let rest for 20 minutes before slicing and serving.
Rest and Serve
20 Comments
C
Candy Chau
I t
11mo
E
Eran Basis
one of the best recipes I have done here. Absolutely F A N T A S T I C !!
1y
Gérard Cherpion
2y
Anova Food Nerd
This recipe seems backwards … surely you should smoke first then use Anova to finish and/or hold temp?
2y
E
Esteban Celis
I agree with Adam. Supposedly, smoke penetrates cold meat better than cooked meat. So I would first smoke the brisket in a smoker for about 1 to 2 hrs at 200 F and then transfer to the Anova to finish it. I did this with baby back ribs and they turned out great! My only concern is that the oven maintained a smoke smell for a week. Next time I will put the meat in a Sous Vide bag or wrap it in plastic wrap for the Sous Vide step. Will give an update on how this works for brisket.
2y
B
Brian Buckley
I have been smoking ribs for 2-3 hours at 170 degrees (Traeger pellet grill) and then cooking on the APO for 6 hours at 158. I like the smoke first. Would that work here as well (lower temp in APO)?
2y
A
Anova Culinary
yes that should work fine!
2y
Anova Food Nerd
Any alternative if I don’t have a smoker?
2y
A
Anova Culinary
you can finish the brisket in a couple of different ways without a smoker. If you don’t have a grill, you can add some liquid smoke to the rub for flavor, then finish using the browning steps in our Pulled Pork 101 recipe. If you have a grill, you can mimic the smoker with soaked wood chips. Depending on the grill and its ability to hold a consistent low temp, you may need to cut the smoking time down.
2y
Steve
This is how it looks after Stage 1 of sous vide (I went with 27 hours just because I wasn’t going to be home at the 24 hour mark). I figured, before messing with a Stage 2, let me try it. And, my 16 year old son also wanted to be a taste tester. His words, “I don’t think you should mess with it any more, that’s great!” Then he asked, “how much of that is bone?” To which I responded, “None.” He smiled and said, “Niiice!”
1y
Steve
Is it ok to put soaked wood chips in the Anova oven (and, if so, what stage would be best)?
6mo
Alex Brown
This was a huge success! Thanks so much. It was moist and flavorsome and had a lovely texture. People are already talking about the best time for me to make it again. I cooked my 6lb roast from frozen; when I checked in after 2 hours it was completely defrosted and warm and I added the first bbq rub
2y
Alex Brown
i smoked it in cuisinant pellet smoker.
2y
S
Sharon Skelton
I'm so sorry for those who didn't like this. We just pigged out on this brisket and it was awesome! Smoked in our MBE with the water bath. Juicy, falk apart tender, and tasty.
2y
Dan Robinson
If you want to ruin a brisket and turn it into a brown roast then this is perfect for you. If u want a good brisket the way it should be, stick to the smoker.
3y
A
Anova Culinary
So sorry this didn’t work for you!
3y
S
Slab Daddy
At a friend’s restaurant they smoke brisket in a commercial combi oven. Is it possible to do that on a small scale in the Anova? What would the risks be?
3y
A
Alex
This comment was deleted.
4y
A
Alex
May want to double check the timer on step 3.
4y
E
Emily Farris
good catch! Thank you. Updating now.
4y
© 2013 - 2025 Anova Applied Electronics, Inc.