Add enough water to the tank to fully submerge the ingredients and reach the minimum quantity of water. Secure the sous vide cooker to the tank.

Prepare a deep container. Add water to the container. Add all of the ingredients in the pickling liquid list. Stir evenly with a whisk to ensure that the salt and sugar are all dissolved in the water.

Marinate the cut beef brisket in the marinating solution. Seal the container and place it in the refrigerator for at least 5 days. Ensure that the brisket is completely submerged in the marinating solution.

While the water bath is heating to the target cooking temperature, please move on to preparing the beef.Temperature: 140.0 °F Time: 48 hours

Take out the marinated beef brisket, dry it with kitchen paper, and put the beef brisket into a vacuum bag.

Using the vacuum sealer, make sure that the meat is completely sealed and that any air has been removed from the bag.

When the target temperature is reached, carefully lower the sealed beef into the water bath, making sure that it is completely submerged in the water.

Cook the food until ready.

Once the beef has finished cooking, carefully remove it from the water bath. Remove the beef from the bag.

Slice and Serve!