Pork brisket is a butcher’s cut we should all be taking advantage of. This cut is on the tougher side and full of flavor, making it perfect for a low and slow treatment. I like to combine sous vide and smoke to make the best pork brisket you’ll ever have.
To finish on the smoker, smoke at 175 degrees F for 3 hours, or until a good bark has formed. To finish in the oven, brush with liquid smoke and cook at 250 degrees F for 2-3 hours, until bark has formed.