– Brisket Flat – Kosher Salt and Black Pepper as a basic brisket rub. – Immersion Circulator (Sous Vide Machine) – Water Container - Large enough to submerge the two brisket halves. Optional: – Curing Salt - To add a pink "smoke ring" for presentation. – Liquid Smoke - If you will be finishing it in the oven.
Trim the brisket flat (if needed), then cut it in half crosswise so it fits into vacuum seal bags. Season with the rub and pink curing salt (if adding) to make a smoke ring for presentation.
Seal each brisket half in its own bag, removing all the air. Add liquid smoke if you plan on finishing it in the oven.
Heat your water bath to your preferred temperature and add the brisket, making sure it is completely submerged for the entire cook. (I do 140° F for 72 hours). Chill completely when it's done.
Remove from the bag and Re-season the brisket with the remaining rub, then place it in a low temp smoker (225° F or lower) fat side down until the internal temperature reaches around 145° F (about 3 hours).
Rest for 10 to 15 minutes then slice against the grain into ¼" slices (about the width of a #2 pencil).
Get the full recipe guide at the link below.