Step 1

Coat the brisket with the seasoning and let it sit, uncovered, in the fridge overnight.

Step 2

Heat a sous vide water bath to 135F degrees.

Step 3

Use a vacuum sealer to vacuum seal the bag, or use the water displacement method described above.

Step 4

Place the bag in the water bath and cook for 48 hours.

Step 5

Remove from the water bath and place directly in an ice bath for 15-30 minutes.

Step 6

If cooking immediately, you can remove from the ice bath at 15 minutes.

Step 7

If refrigerating for later or freezing, leave it in for 30 minutes to cool completely.

Step 8

Heat a grill over medium heat and add the brisket. Cook for about 5 minutes per side, until a crust has formed.

Step 9

Remove, let cool slightly, then slice and serve.