Jonathon yes Jonathan I have souis vide my brisket for 48 hours but I started by dry briningfor 24 hrs and also adding my seasoning of garlic powder and onion powder when it is done cooking I drain off the juice and then I cold smoke it for a couple of hours.save the juice as it makes a great dip for sandwiches or put it on mashed potato’s the brisket doesn’t get any bark on it but it is still delicious it doesn’t last very long when my kids find it in the fridge