By brisket is in the Sous Vide right now. 140 degrees, for 60 hours. Comes out tomorrow am.
This will be my third done this way. First two were fantastic.
I trim 80% of the fat off, then season and 3 hours in the smoker at 225 degrees. Then 60 hours in the sous vide at 140. Then, just before eating, on the smoking hot grill to sear it. Slice and serve.
I don't understand it, I don't analyze it, but all my guests say it is De-fricken-licious. Very smoky, very moist, very tender.