My process for this one:
Trimmed the fat, and vacuum sealed it with coarse sea salt.
I sous vide it for 34 hours at 155F (about 68C). This cooked it, as well as melted the salt into the juices.
Once I took it out, I cooled it on the counter for two hours, flipping every half hour.
I stored it in the fridge overnight, bring the temperature all the way back down, still in it's vacuum bag. As it cools, it brings a lot of the juices back in, and with the salt melted into it, it'll pull that flavor all the way through.
I pulled it out at 0430 this morning and let it's temp adjust. At 0700 I opened the bag, kept the juices, and pat dried the brisket. I let it air dry until 0745, when I put it on the smoker at 300F (just under 150C) for an hour. I put fresh ground coarse pepper on it during this step as well.
I then dropped the temp at 0845 to 225F (about 107C) and had it at that temp for about 90 minutes.
The internal temp of the meat reached 185F (85C), higher than the sous vide, but I think it'll help render the fat down.
I just double wrapped it in tinfoil and dropped the smoker temp to 150F (about 65.5C), and added a bowl full of the juices that I took out of the bag into it.
I let it braise for around 90 minutes to reintroduce moisture into the bark, keeping it from tasting too dry .
And finally it came off good!
