WSM Smoked Choice Brisket | 12 Hour Sous Vide Rest Experiment 

I've been doing Wally World Select briskets in my smoker for 5 to 6 hours until 165 to 170 internal temp. Then I double vac bag, then into a 155 sous vide bath for 24 hours. I can say everybrisket I have done this way has been amazing. The internal fat renders without over cooking. Always tender, moist and delicious. The most difficult part of the process is getting the hot brisket into a 11.5" wide bag😁 I have done fattier briskets using this method and I can honestly say they are not as good as the select. I prefer prime and SRF Black grade briskets on the smoker the entire cook with a couple a hour rest in a cooler. Great job on your brisket CJ.

Great video! Beautiful trim on that brisket brother. 💯 I love to smoke a brisket for 2-3 hours and then sous vide it for 36-48 hours at 130 degrees. After sous vide I put it back on the smoker to reset the bark. It produces a beautiful medium rare, super juicy and tender brisket.

Great video bro! I have been doing my briskets the same way as in this video. However after experimenting with different internal temps, I have found that pulling the brisket at 190 f and resting in the sous vide for 16 hours at 155-160 f has yielded a juicy and tender flat. The reason for the 190 f pull is to really develop a dark and delicious bark. When I pulled at 200-205 f, and rested in the sous vide for 16 hours, I found that my flat was somewhat dry. Definitely try it again, the results are great.

I was looking to rest my brisket in my oven on warm, but I like this method even better. Thanks for sharing CJ

Awesome video! I just did the simular method over the weekend, but I used my oven for the long rest. Now I need to buy a large container and try a Sous Vide Rest. Thanks for sharing and making a great video for us sports fans!

I'm just here to watch a "MASTER"...at work.....perfection every time. Thanks for sharing and y'all have a great week. Cheers 👍 ✌️ 🍻

Great looking brisket Papa, Love that bark. You have to make that Mama happy.

Beautiful brisket! Can't wait to try one in my baby WSM! That sounds vide hold worked alright!!

You never disappoint with your briskets CJ, this one looked awesome. Liked the souse vide hold. Really considering getting one. Thanks!

I just picked up the same sous vide kit yesterday, really looking forward to using it to rest a brisket! Thanks for the video!

I’ve been on the edge about SV. A recommendation from Mama and Papa Joe’s is enough for me.

There it is! The sous vide brisket rest! I have to try this soon! Looks great!

This is an excellent experiment, as I’ve wondered about the long rest in a sous vide. As always thanks for another great video.

Nice work CJ. Great first brisket of the year. Love that long hold result!!!

Dammit Man, you got me drooling at work ! Nice job especially on a choice !

I guess because I have never vac sealed anything hot this never crossed my mind, I always do a long rest in the oven because I am too cheap to buy a cambro but I never considered the sous vide. One thing I do always do, no matter the protein is cook extra and vac seal it whole once it completely cools, warm it in the sous vide and it is just like it came off the smoker. Great video. 100% gonna give this a go.

NEVER a disappointment CJ! CHOMP!!! That looks FANTASTIC!!! 😋😋😋😋😋

Damn it boy! What a perfect trim on that brisket! Nice cook. I’m going to do a 48 hour sous vide brisket at 135 for a medium rare brisket. I’ll smoke it for a 2-3 hours to start at 180 and then a couple more hours of smoke at the end at 275 to set the bark. No need to rest because it sous vide for 48 hours.

Dude… awesome video. One of the best trims I’ve ever seen on a brisket; going to take a look at your trim video too. Been looking at a WSM for the patio so this video couldn’t have come at a better time. Killer brisket!

wow! very nice. I've been a believer of the long rest for over a year now, been lucky that my oven goes that low for a good rest... but now I am thinking the sous vide might be a game changer . I'll have to get one now. very nice experiment and looking forward to you doing this with a prime.

Yessir!!!! Super super tender! Love it!! Just subbed to you my man!

Thank you for the great video. Never too old to learn something new.

Beautiful looking brisket. Looks perfect.

Beautiful brisket!

Beautiful smoke ring 👌

Beautiful! I'm looking to finish mine sous vide and this video helped.

Really enjoy and appreciate your videos

Nice video!! I’ve rested my last few briskets in my pellet smoker @165. Man they were money!!! I bought a heat max holding box. I can hold 5 briskets at 155 for 10-12 hours easy.

Love your video. Going to copy your technique this July 4th. 👍👍

Awesome video big bro!!!!!!

Looks amazing!

Nice brisket!! Hoping to do my first brisket soon!

I'm so interested in your Sous Vide experiences, I just yesterday received my Anova. I have rested the briskets in a cambro cooler then set in a lowest setting oven(for me that is 170) till serving for my best experiences. I did not care for the Wagyu that I did for the cost, the prime has been the prefered, and the choice only when I'm putting on a party for my people that never invite me to theirs! LOL!!

Beautiful!

That was a beautiful trim sir!

Have been cooking SV for almost 7 years and have cooked MANY cuts of meat. Have done one brisket and it was good BUT I want a traditional style. Will smoke such as you have BUT Kenji has a list of result vs time/temp I will go by. My next will be an American Wagyu rib plate for short ribs... 150-155/24. LOVE short ribs... Have fun...

Nice trim on that brisket!!!

i did this with pulled pork and the pork that i only smoked to 150 before sous vide was so much better than the one i smoked to 190

Pull it earlier at a less IT to do a long heated rest.

Now do a 40 minute smoke, sous vide then sear! 😂👍

Hi, had to come back and watch this again.

Looks great. The sound of the serrated blade on the board.

wooooooooow thing looks delicious

Good looking Brisky! I’ve been using that 10-12 hour rest with awesome results. Do you always trim your briskets comp style?

Turned out great, definitely a success.

Excellent content, keep up the good work.

beautiful trim!

CJ! You need to cook it to 180! 🤣🤣

This is an awesome and extremely informative video, can you post the link to where you purchased the vacuum seal bags from? I don't think a brisket will fit into the regular-size bags.

Man that point looked money!💯

Great video. Thanks! I plan on doing this soon.

Nice job! Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott

🍺🍻🍺

If I ate at your house, I'd be too fat to waddle to my Mustang, much less get in it. 😃

What times would you do if it was just the flat?

Hello, what vacuum sealer make and model do you recommend ?

Just like putting a baby in a nice warm bathtub. Just don't throw that baby out with the bathwater!

Did I see that was from HEB? You a Texas man?

How can we hold the brisket temp after 12 hours?

why didn't you taste it on video?

That was a very dry brisket