Thanks. I have played with the sous vide alot but have never done brisket. Probably the only person here but im not a huge fan of brisket i usually just get the prime ones from costco when they are in the $3lb range and grind them up for burgers. Sous vide is good for red meat but i think it really shines with chicken/pork. Boneless skinless chicken breasts at 146 for 2-3 hours then rest and sear i dont think anyone could touch the results just using a grill.I have the same souis vide but havent used it yet. THat cook looks great. I gotta just jump in and do it. A buddy of mine says he has a friend that does that with brisket in a larger cooler and smokes it for like 2 hours and loves it. It does take a long time to hot tub it but he swears by it.