Trying Sous Vides brisket for the first time. Trimmed down the flat. Simple salt and pepper. Texas style. Cut in half to vacuum seal for the bath. In the 155 °F water bath for 36 hours. Will finish on Big Green Egg for 3-4 hours for smoke and bark on Saturday.

Two raw brisket flat pieces heavily coated in salt and pepper rub on a wooden cutting board beside a chef knife Seasoned beef brisket in a vacuum seal bag submerged in a clear plastic water bath container with an immersion circulator attached

24 hours into the Sous Vides and all proceeding well!

Seasoned beef brisket vacuum-sealed in a FoodSaver bag submerged in a clear polycarbonate sous vide water bath container with an immersion circulator attached, sitting on a wire cooling rack on a

37 hours of Sous Vides complete. Pulled the brisket out and leaving it in bags to cool in the fridge. Will smoke for 3-4 hours to finish this afternoon. 🤤

Two vacuum-sealed FoodSaver bags of raw brisket with dark marinade, resting in a glass baking dish and a metal sheet pan on a white countertop.

After a few hours cooking in the refrigerator I pulled the brisket out of the bags. I put the juice aside to use for something else. Second application of salt and pepper rub, and onto the Big Green Egg to smoke for three or so hours.

Two heavily spiced brisket flats smoking on a Big Green Egg kamado grill in a backyard garden setting.