This was a 12.5lb USDA Prime brisket from Sams Club. I spent some time trimming it and then put on a rub of salt, pepper, and a dash of Prague Powder. Then it was vacuum sealed and into the sous vide. Because it was so big I cut it in half roughly between the flat and the point.

I did about 37 hours at 155 deg (Tues PM to Thurs AM). I pulled it from the water bath and into an ice bath, replacing the ice once, and then into the fridge.

Close to 1pm I pulled them out, put a little more salt and pepper on them, and into the smoker at 225 with a combo of mesquite and oak. Let them smoke for a little over 3 hours.

The flat was amazing. Perfect consistency, tender and juicy with adequate bark (more than I was expecting) and great flavor. I sliced that up and put it out to serve and it got rave reviews.

The point wasn’t as good as the flat, though, like it had too much fat. It had tons of marbling, and maybe I needed to dig out more of the deckel or something, but it had a lot *less* flavor than the flat (wasn’t expecting that!) and didn’t look as appetizing either. I ended up trimming out some from the middle to serve but there was so much fat around it that I threw out a lot. The pan that I was slicing it on had at least 1/4” of liquid fat in it by the time I was done.

The Prague Powder left it with a very exaggerated “smoke ring”.