5 to 7 lb flat brisket Inject brisket, apply kosher salt black pepper and Ray Lampe’s #67 rub Injection: 1 cup beef broth 1 tbl Worcestershire 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne #67 rub Kosher salt Black pepper Set aside for 30-60 minutes. Put brisket in ziplock or food saver bag and cook in Anova for 18h @150 degrees. Remove bag from water (internal temp should be 140-150) and place on smoker fat side down for 45 minutes at 235 degrees. Save juices in the bag for finishing. Turn the meat and cook for 20 minutes (160-175 internal temp). Remove from smoker and trim the fat leaving a thin layer. Place meat in double layer aluminum foil and cover with juices saved (sometimes juices get tossed so repeat the injection recipe minus the cayenne). Close the foil, put in cooler or back on the shut down smoker (200 max) until ready to serve no more than 4 h in cooler 1 h on smoker. Slice perpendicular to the grain 1/4” to 3/8” thick. Serve with your favorite sauce.
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