90-day dry-aged brisket point, sous vide then smoked

Dry-age a full packer brisket three months.

Separate the point from the flat; cook only the point.

Trim away the dried outer layer (the pellicle) all the way around; a divot left by trimming does not matter for a non-competition brisket.

Vacuum seal and cook in a sous vide water bath at 160 degrees for 24 hours (said elsewhere as '22 hours ish' and '23-ish hours').

Cut the bag open and pat the meat dry with paper towels.

Season all sides with kosher salt, coarse black pepper and granulated garlic; skip the binder since the surface is still moist.

Smoke at 250 degrees until about 200 internal and probe-tender, about two and a half hours.

Wrap and rest about an hour, then slice.