After the cook, remove the meat from the water bath and plunge in ice water bath to cool if not smoking the meat right away.
To finish the brisket, drain the liquid away from the bag, saving it to add to a sauce or use it to help reheat the meat.
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.
To serve, slice the meat in thin slices.
How to reheat sous vide brisketReheat slices of smoked brisket in a saute pan with a bit of water, or warm on the grill or smoker in a pan with a bit of water in the bottom to keep the meat from drying out. The juices from the sous vide bag work well for this.How long does it take to sous vide a brisket?I like to cook a brisket with sous vide for 24 hours if the water temperature is 155 but I have been known to let it go for 36 hours and had delicious results. Another option is to lower the temperature to 135 and extend the time to 36-72 hours.How to finish sous vide brisket in the oven.Preheat oven to 300°F (150°C). Remove brisket from the sous vide bags, saving the juices and blot with paper towels. Brush the surface of the brisket with BBQ sauce, thinned with a little bit of the juices of the bag. Place brisket on a wire rack set in a rimmed baking sheet, fat cap up, and place in oven. Roast until a dark bark has formed, about 2 hours. Sous vide smoked brisket tipsSmoke or finish the brisket in the oven with the fat cap up. This will help keep the moisture in the meat. If a smoker is not available but you still want a smoky flavor, add ¼ teaspoon liquid smoke and ¼ ounce of pink Prague powder (to help give you the look of a smoke ring) to the sous vide bak before cooking.