Brisket

[rbnice1]

Grabbed a full uncut packer, but I think who ever broke the cow up was new. Either way here it is trimmed up.

Covered it up with some of my father in laws rub then wraped it over night.

Smoked with a hickory/mesquite mix in a Amazn tray for 7 hours at 240F. Then into a modified cooler with a sous vide at 165 for 26 hours.

dinner is served!~

 

[chopsaw]

I love the plated pic !!

 

[Blues1]

Good looking brisket!

 

[Inkbirdbbq]

Wow! That looks fantastic !

 

[rbnice1]

Definitely not competition grade, but I like mine more tender then that. Was fantastic and very tender.