First sous vide / smoke experiment for me .... Full packer into the 138 degree water bath for 72 hours , 3 hours smoke... I separated the flat and point for the cook .. Here is a pick of the point ... Have to say it's the best brisket I've cooked out of about 10 on the WSM .... I will never toil over the long cook again ... You can absolutely dial in your serving time .. I took out of the water bath this morning into an ice bath then fridge ... Onto the smoker at 3 with about a 155 temp which rose slowly to around 212 by the time I took it off at 6 ... Never a worry of a dried out brisket again ....
