Step 1

Set sous vide to 155-degrees.

Step 2

Combine pepper, salt, and pink salt (if using) in a small bowl. Sprinkle brisket with ⅔ of mixture and rub to coat. Reserve the remaining spice mixture for finishing.

Step 3

Add the brisket to a vacuum bag and add liquid smoke (if finishing in the oven - not needed if finishing on the smoker or grill). If needed you can cut the brisket into 2-3 pieces so that it will fit into your bags. Seal.

Step 4

Place the bag(s) in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 24-36 hours.

Step 5

Remove brisket from water bath and place in a bowl of ice water for 30-45 minutes, until it reaches room temperature. (At this point, the brisket can be stored in the fridge for up to 1 week.)

Step 6

Remove brisket from bag and place on a paper towel-lined plate. Pat it very dry with paper towels then season with the remaining spice mixture.

Step 7

Grill over indirect heat at a temperature of about 225-degrees for 3 hours.

Step 8

Preheat smoker to 225-degrees. Add brisket and cook for 3 hours.

Step 9

Preheat oven to 275-degrees convection (or 300-degrees standard). Add brisket and cook for 2 - 2 1/2 hours.

Step 10

Allow to rest 30 minutes. Then slice against the grain and serve.