# Barbecued Beef Brisket! **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 4, 2022, 7:01pm UTC](https://boards.straightdope.com/t/barbecued-beef-brisket/965672 "2022-06-04T19:01:57Z")\ **Posts on this page:** 1\ **Showing post:** 108
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [May 26, 2026, 5:48pm UTC](https://boards.straightdope.com/t/barbecued-beef-brisket/965672/108 "2026-05-26T17:48:44Z")
Hey, I made brisket over the holiday weekend too. I actually did a 24 hour sous vide, then transferred to the smoker for a relatively short smoke. Or that was the plan. I noticed that the smoker wasn’t getting very hot after putting the brisket in there (I was also using a Weber Smokey Mountain). So I left it in the smoker for about an hour just for flavor, then transferred it to the oven as to not delay my dinner. I suppose that wasn’t strictly necessary since it was already fully cooked in the sous vide; that step was apparently just to develop the “bark” like in traditional barbecue (which would have happened in the smoker if it was hotter). I know some have complained that sous vide brisket comes out dry, but I was happy with the results. I think during the time in the oven some of the fat from the huge fat cap melted and helped keep the meat at least somewhat moist. ETA Food porn: [![Imgur](https://live.staticflickr.com/65535/55295595965_8a8b3c0e24_b.jpg "Untitled | Matt Wilda | Flickr") ](https://www.flickr.com/photos/66423490@N08/55295595965/) [![Imgur](https://live.staticflickr.com/65535/55295334458_782f821eb7_b.jpg "Untitled | Matt Wilda | Flickr") ](https://www.flickr.com/photos/66423490@N08/55295334458/) --- _[View the full topic](https://boards.straightdope.com/t/barbecued-beef-brisket/965672)._