I live in a small suburb just outside of New York city called New Jersey. It's quaint and not without character. I'm a transplant here and have staked out a small plot of land to call my own. I have just enough acreage to justify my purchase of a used plug-in electric lawn mower that gets the job done in 7 minutes when the wife is away - 45 when she's home, and I have other stuff I'm meant to be doing. My work schedule is mercurial and both my free time and income can easily be described as 'Feast or Famine.' Fortunately, my current streak leans toward the former. With that work comes a lack of time which leads me to my question. Have y'all ever used a Sous Vide to cook a brisket? I appreciate the very thought of this will send some of you, justifiably, to your shed to fetch a pitchfork and google where New Jersey is but hear me out. I have "retro-fitted" a cooler to fit my Sous Vide and have a proper "Food Sealer" to vacuum seal the meat in a cooking bag. The plan is to use a simple Salt and Pepper rub and MAYBE an injection of some type (suggestions here are welcome.) After it has been in the water for 72 hours, the plan will be to use indirect heat for several minutes a side to get the bark. I'm headed to the butcher in a few hours to purchase a brisket to make this maiden cook. If any of you have done this or have tips, I would be grateful.