Reheated smoked brisket

Reheat in the sous vide a couple of hours to serving temperature.

Season the brisket with Diamond Crystal kosher salt, 16 mesh black pepper and seasoned salt.

Smoke starting around 200 for the first two hours, adding logs to move up to 225, then 250 after another couple of hours.

By the six-hour mark be at 275, pushing toward 290 or 300 depending on how it looks. On a pellet grill rather than an offset, subtract 30 degrees throughout.

Slice from the flat against the grain; where the point's muscle appears on top, separate it and turn 90 degrees, since the grain runs differently in the two muscles.

Cut the lean end into thick cubes so it does not dry out; slice thinner if the brisket is a little tough and thicker if it is falling apart.

Pull the point apart and cube it; keep the off cuts for shredding.

Cool about an hour at room temperature, refrigerate, vacuum seal (in the butcher paper) and freeze; it keeps for months.

Thaw in the fridge, about 24 hours in a commercial fridge; a kitchen fridge takes perhaps six to ten hours longer.