Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

While the water bath is heating to the target cooking temperature, please move on to preparing the brisket.Temperature: 134.6 °F Time: 48 hours

Add salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, crushed chili powder in a mixing bowl, use a whisk to mix well. You can keep it in dry place for next time use.

Sprinkle seasoning powder evenly over the surface of the brisket before placing it in the vacuum bag along with applewood liquid smoke.

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

When the target temperature is reached, carefully place the brisket in the water bath making sure that it is completely submerged in the water.

Cook the food until ready.

Once the brisket has finished cooking, carefully remove the brisket from the water bath. Remove the brisket from the bag. Before roasting, thoroughly dry the brisket with paper towels. Preheat the oven at 293°F/145°C, put it in the oven and bake for 25 minutes, until the surface is colored to form a coking layer.

Slice and serve!