I’m hungry.  And lazy. 

Everybody makes a big deal about cooking a brisket, so I wanted to give it a try.

My nephew smokes a great brisket, but I don’t have the knack.  Last year, I borrowed his second-string smoker.  I worked with it for a while without good results.

I want an easy brisket.  I picked up an Aldi, pre-seasoned brisket.

I unwrapped it, through it in a vacuum-seal bag, added a teaspoon of liquid smoke, and sealed it up.

It went in the sous vide for 20 hours at 155o.

The brisket came out moist and tender.  A smoked brisket has bark and a smoke ring, so mine wasn’t exhibition quality.  The liquid smoke didn’t do much, but the slab of meat is very tasty.

In future experiments, I may try finishing it in the oven to get something like bark.