Pick Your Rub: I usually use 1/3 cup of store-bought rub or combine three tablespoons of salt and two tablespoons of crushed black pepper. You can see more of my brisket rubs here

Give Your Brisket a Rub - Give the whole brisket a good rub down. Don’t just do the top; give the entire piece some loving!

Cut it in Half - Cut your brisket in half at this point and seal them separately in vacuum bags.

Preheat The Sous Vide - Preheat your sous vide. At this point, you have two choices. If you like your brisket moist and tender, set the sous vide to 155°F, or if you're looking for a meatier, more steak-like texture, try 135°F.

Sous Vide Brisket Times & Temperatures—If cooking at 155°F, set your time to 24 to 36 hours. If cooking at 135°F, set your time to 36 to 72 hours. It’s good to cover the top of the sous vide when you're doing a long cook.

Smoke it Up! Preheat your smoker to 250°F (149°C). I recommend hickory or mesquite if you like a deep, smoky flavor. Once up to temperature, place the brisket in the smoker or grill. Make sure it is away from any direct heat. You want to get it to an internal temperature of 195°F. I find this usually takes around 2 – 2.5 hours.

It's time to Slice and Serve! Tent your brisket with foil and let it rest for 15 minutes. Then, slice it thinly with a carving knife.