M went to Costco and they had brisket on sale for two bucks a pound. She came home and slapped 18 lb of brisket into my arms and said handle it.

Okay. I can handle this. Slice it up in bag size chunks. Salt, pepper and liquid smoke. 155° for 36 hours. I can put all of it in a single tub and have a bit of room left over to warm up my chicken.

I typically do an end sear for sous vide prepared meats, but this is just perfect without it.

I will never screw up brisket any other way again. Because I've screwed up brisket many times. I've tried low temperature, long-term smoking with and without various moisture. I've tried on the barbecue and I've tried in the oven. I have never done brisket before that I considered acceptable, at least repeatedly. And this brisket is perfect. And I'm sure it will be perfect every time when I repeat it.