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.
Add to the preheated water bath and cook for 12 hours. Make sure to keep the bag submerged using sous vide magnets, weights, or just a ceramic plate or bowl.
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.