i cut a brisket in half (brined one for corn beef and smoked into pastrami) and one for smoked brisket. I seasoned it Texas style, just salt and pepper. Smoked it for 6 hours at 260 with apple chips. Took it off and bagged it for sous vide at 155 for 24 hours. I know this is backwards to most suggestions, but it tuened out wonderfully.