SV Brisket

[smokinsteve]

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:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-sous-vide-que-bbq-brisket-recipe

This is my "go to" method now for brisket.