Brisket

Prepare Brisket

• Trim excess fat from brisket to leave about 1/4 inch of fat on the side will all fat.  Remove any hard fat since that will not render down.  You can remove the fat from the cap since there is a fatty layer that goes all the way through.
• Cut into 2 sections so it fits in the smoker
• Dry with paper towels
• Cover with Head Country dry rub

Smoke Brisket

• Put in smoker for about 5 hours at 225.  I set my smoker to 255 or 260 since the temp is off
• Temp should be around 160 to 180
• Pull brisket out and vac seal for later use.  You can freeze at this stage

Sous Vide  and Finish

• Sous Vide at 165 for 12 to 18 hours.  If frozen then 18 hours
• Pull from Vac Seal and pat dry
• Put in over at 300 for 20 to 30 minutes
• Rest, then serve