Brisket is loaded with connective tissue, which is why it can be chewy when rushed and luscious when cooked long. Sous vide lets you pick the final texture—sliceable roast-beef style around 150°–155°F, Texas-BBQ tenderness with a hotter hold, or fully shreddable at higher temperatures—without drying out the meat. Use the bath to do the heavy lifting, then finish with smoke or a hard sear to build bark and deepen flavor. This guide is built around collagen conversion, so the timeline scales from flats to whole packers.