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I'll definitely have to try that.
I get small briskets from my annual cow and any brisket under 6 lbs is going to dry out. I was trying to figure out a way to do it Sous Vide and my thought was that I'd cook it for about 24 hours at 130 degrees to tenderize it. Then I'd refrigerate it to drop the internal temperature down low again to give it plenty of time to accept smoke.
After chilling overnight, I'd drop it on the smoker for about 8 hours. It shouldn't have a stall period in it because some of the fat will have already rendered out during the sous vide cook. All I need is to get it to about 180 degrees, probably over a slightly hotter smoke (maybe 325 degrees rather than 250) to get myself a nice bark on it.
The liquid smoke marinade thing makes me cringe, as does the fake smoke ring. I'm not sure I can talk myself into doing that, but I am happy to see that they've experimented with briskets in a water bath.
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