With the success I've had with SV Que Steak, wanted to try SV Brisket. Glad I did. The time investment was well worth the end product. Prime Brisket from Costco trimmed with flat and point separated. Flat was cut in half to fit in two gallon freezer bags. 24hr dry brine preceded the cook. 30 hours at 155f, flash cool and then to the smoker at 225f until 125f internal. The result was a moist and tender brisket, perfectly cooked. Clint Cantwell lays out the method here:
Create mouthwateringly tender Texas-style BBQ beef brisket every time with this recipe for sous vide and smoked brisket. By starting with sous vide, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the smoky goodness of traditional brisket.