Sous Vide
I built a unit and cooked a SELECT 14 pound brisket to 190. After wrapping in pink paper I put it in foil pan and left it for 16 hours. At the same time I cooked the select I cooked a choice brisket. I left the choice on smoker to 205.This one did not go in the sous vide device.
The select had better flavor and was tender as a mothers heart.
I later cooked a Choice to 190 and put it in sous vide for 12 hours. It was great with one exception. I covered the foil pan too loosely and the condensation collected on the lid and leaked a small amount onto the bark, lesson learned.