Bag the Brisket

• Vac and seal the brisket in a sous vide bag.
  1 5 lb brisket

Heat the Water Bath

• Set your sous vide circulator to 155°F. This is the temperature I landed on after testing from 135°F to 165°F. Lower temps require 48+ hours to break down collagen; higher temps make the texture mushy instead of tender. Wait until the water reaches temp before adding the bag.
• Cook the brisket for 24-36 hours.

Cook for 24 to 36 Hours

• Submerge the sealed bag and clip it to the side of the container so it stays fully underwater. I cook for 24 hours if I want sliceable texture; 36 hours if I want fall-apart tender. Check the water level every 12 hours and top off as needed; evaporation happens over long cooks.

Ice Bath (If Not Finishing Immediately)

• Remove the bag from the water bath and plunge it into an ice bath to stop the cooking. This is critical if you are making this ahead; it drops the temp fast and keeps the meat safe. Refrigerate the sealed bag up to 3 days, then finish when ready.
• Sprinkle salt and pepper over the surface of the meat and smoke the meat on a grill or smoker at 300 for 2-3 hours or until the internal temperature is 170.
  salt, Black Pepper
• To serve, slice the meat in thin slices.

How to Finish the Meat

Drain and Season

• Remove the brisket from the bag and pour the juices into a container; save them for sauce or reheating. Blot the surface of the meat with paper towels so the seasoning sticks. Sprinkle kosher salt and cracked black pepper over all sides.

Smoke or Grill Fat-Side Up

• Place the brisket on your smoker or grill, fat cap facing up. This is non-negotiable; as the fat renders during finishing, it bastes the meat and keeps it from drying out. Cook over indirect heat at 300°F for 2 to 3 hours, or until the internal temp hits 170°F and a dark bark forms on the surface.

Rest and Slice Against the Grain

• Let the brisket rest 10 minutes after removing from heat. Slice against the grain in ¼-inch slices. The grain runs in different directions on flat cut vs. point cut; look at the muscle fibers and cut perpendicular to them.