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Auto-summarize: ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md

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2026-04-05 00:37:31 -07:00
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ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md
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---
created: '2026-04-05T05:57:32+00:00'
id: 5db95900-9a1e-4a64-ad4b-e3f815cc2938
links: []
modified: '2026-04-05T05:57:32+00:00'
summary: 'Here''s a concise summary:
Sous vide brisket achieves optimal tenderness and texture best at 155°F (68°C) after
24-36 hours, as lower temperatures (135°F) require much longer times and 145°F is
too dry without sufficient tenderness.'
tags: []
title: Brisket Sous Vide
---
At 135°F (57°C), brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while retaining its structure. After 12 hours, it's still quite tough. After 24, it's as tender as a New York strip steak. After 36 hours, it's even more tender, and, by 72 hours, you'll have brisket that can be cut with a spoon, while still giving you a meaty bite and juicy texture. At 135°F (57°C), brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while retaining its structure. After 12 hours, it's still quite tough. After 24, it's as tender as a New York strip steak. After 36 hours, it's even more tender, and, by 72 hours, you'll have brisket that can be cut with a spoon, while still giving you a meaty bite and juicy texture.
At 145°F (63°C), the meat will just barely start to separate into a traditional brisket grain, but it will be a little drier than it is at 135°F. This is sort of a temperature dead zone for me: too cool to significantly break down muscle fibers to the point that they shred like traditional brisket, but hot enough that the meat will dry out as it cooks. At 145°F (63°C), the meat will just barely start to separate into a traditional brisket grain, but it will be a little drier than it is at 135°F. This is sort of a temperature dead zone for me: too cool to significantly break down muscle fibers to the point that they shred like traditional brisket, but hot enough that the meat will dry out as it cooks.