When you think of Texas BBQ, you think bold flavors, slow cooking, and meat so tender it practically melts. Now imagine all of that packed into a sandwich — smoky beef, rich BBQ sauce, and a toasted bun ready to absorb every juicy bite. That’s exactly what this Texas-style sous vide beef BBQ sandwich delivers. Using sous vide cooking to make the beef extra tender while keeping all those traditional smoky and spicy Texas flavors, this sandwich is next-level comfort food. It’s great for weekend cookouts, game-day meals, or just treating yourself to something better than takeout. It takes time, but trust me — this sandwich is totally worth the wait.
Texas-Style Sous Vide Beef BBQ Sandwich
Prep Time 25 minutes mins
Cook Time 18 hours hrs
Searing and Finishing 10 minutes mins
Total Time 18 hours hrs 35 minutes mins
Course Main Course
Cuisine American
Sous vide immersion circulator Essential for maintaining a consistent water temperature. Brands like Anova or Joule work great.
Large pot or heat-proof container To hold the water bath.
Vacuum sealer or heavy-duty freezer bags Vacuum sealing is best, but the water displacement method with Ziploc freezer bags also works.
Cast iron skillet or grill pan For searing the beef post sous vide.
Mixing bowls For BBQ sauce and coleslaw (if making fresh).
Tongs For handling the meat.
Knife and Cutting Board For slicing the beef and toppings.
Small saucepan For simmering the BBQ sauce.
For the Sous Vide Beef
- 3 pounds boneless beef chuck roast or brisket flat, trimmed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper adjust to taste
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke mesquite or hickory
For the Texas BBQ Sauce
- 1 cup ketchup
- ½ cup apple cider vinegar
- ¼ cup molasses
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Sandwich
- 6 large brioche or potato sandwich buns
- 1 tablespoon butter for toasting buns
- 1½ cups coleslaw classic or vinegar-based, optional
- Pickle slices optional, but recommended
- Thinly sliced red onion optional
Season the Beef
In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, cumin, cayenne, and brown sugar. Rub the spice mix all over the beef roast. Drizzle with Worcestershire sauce and liquid smoke. Let the beef rest at room temperature for about 15 minutes to absorb the rub.
Bag and Seal
Place the seasoned beef into a vacuum-seal bag or Ziploc freezer bag. If using a vacuum sealer, seal it shut. If using a Ziploc, use the water displacement method by slowly lowering the bag into a pot of water until the air is pushed out, then seal the bag.
Sous Vide the Beef
Preheat your sous vide water bath to 135°F (57°C) for medium doneness. Submerge the sealed beef and cook for 18 hours. This long, slow cook makes the beef fork-tender while keeping it juicy.
Make the Texas BBQ Sauce
While the beef cooks — or better yet, during the last hour — combine all BBQ sauce ingredients in a saucepan over medium heat. Simmer for 15–20 minutes, stirring occasionally, until thickened. Taste and adjust seasoning as needed.
Remove, Rest, and Sear
Once the sous vide is done, carefully remove the beef from the bag. Pat it dry with paper towels (this helps it sear better). Heat a cast iron skillet until very hot and sear the beef for about 1 minute on each side. This gives it a delicious crust.
Shred or Slice
Depending on your preference, either shred the beef using two forks or slice it thinly against the grain. Toss the meat with some of the BBQ sauce for extra flavor.
Toast the Buns
Melt butter in a skillet or on a griddle and lightly toast the inside of the sandwich buns until golden brown. This helps them hold up to the juicy meat.
Assemble the Sandwich
Pile a generous amount of beef onto each bun. Top with a spoonful of coleslaw (if using), a few pickle slices, and red onion. Drizzle with extra BBQ sauce. Top with the other half of the bun.
Pairings
This sandwich is already a showstopper, but here’s how to turn it into a full meal:
- Sides:
- Classic Southern baked beans
- Creamy or vinegar-based coleslaw
- Buttery cornbread or cornbread muffins
- Crispy sweet potato fries
- Dill pickle spears
- Drinks:
- Iced tea with lemon (sweet or unsweet)
- Root beer or cream soda
- A smoky porter or Texas-brewed IPA (for adults)
- Desserts:
- Peach cobbler
- Texas sheet cake
- Banana pudding
These combinations hit that sweet spot between rustic BBQ tradition and elevated home-cooked comfort.
FAQs
1. Can I use a different cut of beef?
Yes! While chuck roast is ideal for shredding and brisket for slicing, you can also use beef short ribs or even flank steak for variation. Just make sure it's a cut with good marbling to stay juicy during long cooking.
2. Can I make this ahead of time?
Definitely. The beef can be cooked sous vide and then refrigerated in its bag for up to 5 days. When ready to serve, reheat in a 130°F water bath for about an hour before searing and slicing.
3. What if I don’t have liquid smoke?
Liquid smoke adds a classic smoky flavor, but if you don't have it, increase the smoked paprika and add a touch of chipotle powder. You can also finish the meat on a charcoal grill for that natural smoke flavor.
4. Can I freeze the cooked beef?
Absolutely. After shredding or slicing, let the beef cool and portion it into freezer bags with some sauce. It’ll keep well for 2–3 months. Thaw overnight in the fridge and reheat gently on the stovetop or sous vide.
5. What bun is best for this sandwich?
Brioche buns are rich and buttery, perfect for soaking up sauce without falling apart. Potato rolls are another great option — soft but sturdy. Avoid overly crusty bread, which can overpower the tender meat.
