Sous Vide Brisket Point

How To Cook Sous Vide Brisket Point

Brisket Point is rich in connective tissue. Connective tissue is primarily constructed of collagen, which is difficult to chew. The good news is, collagen can be broken down via the long term application of heat. Even better, collagen breaks down into gelatin, which is unctuous and delicious.

Traditionally, cooking techniques like braising and stewing are used to make tough cuts of beef, like brisket point amazingly tender and yummy. We have had little choice in the 'doneness' of brisket point, as braising and stewing require high temperature cooking over a long period of time.

With the availability of sous vide, we can take advantage of persistent, accurate low temperature cooking to achieve unique results. Since we know that collagen starts to break down in the 130F range, we can utilize sous vide over a longer period of time to break down collagen while keeping brisket point medium-medium rare. This technique can make inexpensive cuts like brisket point similar to premium cuts of beef. This cut can generally be cooked at temperatures in the medium-rare - medium range of the chart for many hours and up to three days. It is not advised that you go below 130ºF with this type of cut.

Sous Vide Brisket Point Recipe/Time

The most simple way of preparing brisket point is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the brisket point into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the brisket point from the bag

Sous Vide Brisket Point Temperature Chart

Rare:125-130°F
Medium Rare:131-139°F
Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Similar Beef Cuts

Sous Vide Beef Brisket
Sous Vide Shank Cross Cut
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