brisket flat (2.5-3.0 lbs)
10g pepper
15g salt charcoal
wood chips (optional)

  • rub brisket with salt and pepper and seal in large ziplock bag
  • refrigerate for 1 hour
  • prepare sous vide bath at 155°F
  • add bagged brisket to sous vide bath and cook for 24 hours
  • prepare charcoal grill with a temperature between 275°F and 300°F.
  • soak wood chips in water for 20 minutes, then drain and add to fire
  • add heat deflector and grill rack to grill
  • remove brisket from ziplock bag, pat dry with paper towels, and reserve drippings for gravy or sauce
  • add brisket to grill and adjust heat to keep temperature in the 275°F to 300°F range
  • smoke until desired bark has formed, about 3 hours
  • remove brisket to cutting board and tent with foil
  • rest 30 minutes then slice and serve

source: https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

11/08/20: interior very tender, but outside very, very tough. juices also too salty for making gravy, so i had to add milk and sugar to dilute. next time: reduce salt and pepper to 5g, smoke for 1 hour.