Slow-Cooked Smoked Brisket

If you have a smoker, you need to make this brisket. Unless you’re headed to a barbecue competition, of course. Upon check in at a cook-off, judges often want to see a team’s raw meat. And it’s to make sure you’re not using a method like this one to show up with an almost-perfect brisket, drop it on the smoker for a few hours, and take home first place. Luckily, there are no rules in your kitchen — just the Anova Precision Oven, which makes cooking an expensive and often intimidating cut of a meat a breeze.  Because this brisket spends most of its time in sous vide mode, and not on the smoker, it’s best when served with a smoky barbecue sauce.