We found a brisket buried in the freezer at work. So I decided we needed to do a sous vide brisket, just because we could...... Those that use an MES understand the pain of having to breakdown a brisket. I also wanted to make sure it was not too thick for the sous vide process.... Seasoned and vac sealed, then into its water bath. Plan is 130° for 48 hrs. 48 hrs later. Seal still good and lots of juices in the bags. Applied a bit more seasoning before a short smoke. Into the MES set at 250° with a tube filled with pecan for 3hrs. After 2hrs I diced up the point and tossed with some sauce and back into the smoker. After 3hrs we pulled the brisket and allowed to rest a few mintues before we sliced it. A little shot of the cross cut. Overall we really liked it. It does have a different texture than traditional, but not a bad one. It was very tender and full of flavor throughout the meat. We were very surprized on how much smoke flavor the meat picked up in such a short time. The point needed more time, but the flat was spot on. Because of the process you do not need a fat cap. I would trim down to a 1/16 - 1/8 th inch cap at most. The couple places that had a thicker cap were a little odd to eat because you did not have the time in a higher temp to render the fat down. It was very good. I would say if you have the opportunity you should do one.