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. __________________________ UPDATE _____________________________ 72 hours is a long time. Most of the recipes I looked at while researching this project suggested a cook time between 30- 48 hours with 72 being the max at 155 degrees. Ultimately, the meat was in the bath for 70 hours before I pulled it. The meat sat a room temperature for a little over an hour, still in the bag. The objective was to eat this at a music festival my small town was putting on. My buddy had preheated his grill and was waiting for the brisket to throw on to brown. Before we did that we took all, and there were a lot, of the remaining juices from the bag and reduced them on the stovetop to a sauce. Taking the brisket out of the bag was a delicate process. The collagen has almost completely broken down, and the fat on the top was gelatin. We seared each side for about 2 minutes, wrapped it in foil and waited about 40 minutes to open it up. A knife is wholly unnecessary. The meat pulled apart with the gentlest of suggestions. We did use a knife to cut even pieces for everyone. The texture was almost stringy. The flavor was pretty mindblowing. Again, we just used a 50/50 salt and pepper rub. The biggest question people were asking was how I flavoured it. You really could taste the subtlety of the meat and the collagen. The moist bits with the fat melted in your mouth. I was very happy with the final product. Some things I learned - - The sauce reduction is not necessary (ended up scrapping it) - Be prepared to have loads of water to refill the bath I had a lot of evaporation - while indeed outstanding, I do think 70 hours is over kill and will shoot for something more like 48 next time. -This was not pre-cooked before going into the bath in any way like @DC Horn suggests below. As a result, there is no smoke ring, and the bark was almost entirely a non-existent. - Having now done both methods, smoking and sous-vide I think a hybrid method is likely the optimal option. Again, what @DC Horn has laid out looks ideal. -Lastly, it was fun. I posted quite a bit about this on my Instagram (@instalucas), and the commentary, feedback and interaction with people was so surprisingly positive and fun. People were properly engaged. I really enjoyed that.