Coat the brisket with the seasoning and let it sit, uncovered, in the fridge overnight.
Heat a sous vide water bath to 135F degrees.
Use a vacuum sealer to vacuum seal the bag, or use the water displacement method described above.
Place the bag in the water bath and cook for 48 hours.
Remove from the water bath and place directly in an ice bath for 15-30 minutes.
If cooking immediately, you can remove from the ice bath at 15 minutes.
If refrigerating for later or freezing, leave it in for 30 minutes to cool completely.
Heat a grill over medium heat and add the brisket. Cook for about 5 minutes per side, until a crust has formed.
Remove, let cool slightly, then slice and serve.
You’ll want to make sure to remove the air from the bag to avoid bacteria entering the bag. This is an important step that shouldn’t be skipped.
For the best results, let the seasoned brisket sit in the fridge uncovered overnight.
Since the brisket will be cooking for 2 days in the water bath, you’ll need to ensure the water level stays high enough to cover the brisket. If the water evaporates, just add more or cover the water bath with foil to help minimize evaporation.
If air gets in the bag while the brisket is cooking, just cut open the sealable bag, remove the air and reseal it with the vacuum sealer.
Don't leave the brisket on the grill for more than 5 minutes per side as it will overcook. This is just the right amount of time to form a crust without drying out the brisket.
For the best crust, use some paper towels to pat your brisket dry before placing it on the grill. You can also add more seasoning at this point, if you prefer.
Instead of mesquite seasoning, you can use your favorite kind of seasoning or just use salt and pepper.
For a smoky flavor, add 1 teaspoon of liquid smoke to the brisket.