More to follow...

Taking it to the next level with some sous vide!! I like it. Can't wait to see the final product.

Yum boiled brisket

Looks like a slow cook then glaze to me......watching....

I'm guessing the cutting into thirds is to fit the cooker.....

Still....

I think it would also be interesting to cook it sous vide first and finish on the smoker. I've had some sous vide steaks that were finished on the grill that were fantastic. Very common method used in restaurants/steakhouses.

Updates, man. It's illegal to leave us hanging like this.

I was thinking the same thing.

Spent almost 24 hours in the sous vide bath overnight, now they're back on the Kamado at about 275 degrees until they get a nice bark.

I did this method with a pork butt a few weeks back for the annual BBQ competition at my office. It took second place overall (lost to fantastic brisket) and beat out all of the other pork entries. Texture and moisture content were fantastic.

I'm still waiting too - having to numb the pain with cold beer

I used some of the drippings to make a BBQ sauce - its mostly ketchup, bourbon, brown sugar, molasses, and seasonings.

None for you Sapper.

Looks great!!

I'll take Sappers.....(but I'd still share with him)....

looks good I'd eat it if you were willing to share

Fine looking brisket for sure!

Looks great.

So can you list your full routine on this? I am a big fan on sous vide especially on large steaks.

How long did you smoke before the sous vide? Did you try to take the brisket to a certain temp with the sous vide before putting back on grill? And did you take the brisket all the way up to 190-205ish on the grill?

Tell us about the cooler setup.

I've been eyeballing the Anova sous vide and found this the other day after seeing MeanGreen's pic. Pretty nifty.

https://anovaculinary.com/sous-vide-cooler-guide/

I'm over the fence, just ordered a wifi 900 watt stick and gray 25 qt cooler like yours. Might need to borrow your hole saw...

Looks great!

nice job little buddy!