A try at Kenji's sous vide smoked brisket

[BigO]

This labor day weekend I tried Kenji's souse vide smoked brisket. You can see my step by step progress here.

I was a bit surprised how well the cold, but cooked, brisket took smoke from the BGE. This method puts a nice piece of brisket on the table in about three hours of work on cook day. I didn't mention in the pictures that I spritzed it with water a couple of times while it was no the egg.

[freddh]

Looks great! Just another tool in your tool kit.

[Meathead]

Cold foods attract smoke like cold mirrors attract steeam in the bathroom.