To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 155°F (68°C). Leave it to preheat.
Try to remove excess fat on the meat cut (optional step)
Mix the garlic powder, paprika, cumin, pepper, and salt together in a bowl.
In a separate bowl, mix together the chopped garlic, BBQ sauce, brown sugar, Worcestershire sauce, olive oil, and salt.
With a drizzle of olive oil and the seasoning prepared, rub the meat brisket using your hands.
Now, for the ‘Water displacement’ technique, you will need to put your seasoned brisket in a zip-lock bag with half the BBQ sauce, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely into the sous vide container.
Cover the Sous Vide with the lid, or you can use aluminum foil to tightly close it so no water evaporates.
Leave it to cook for 24 hours, occasionally check the water level, and add more to maintain its level.
When the time is done, remove your brisket from the bag.
Mix ¼ cup of the juices left in the bag with the rest of the BBQ sauce.
Dry your meat brisket with a paper towel. Transfer it to a baking tray, then spread the sauce on top.
Transfer your tray under the broiler for 5-10 minutes or until the edges are crispy enough.
Cut your meat brisket into thin slices. Serve up with the rest of the BBQ sauce with mashed potatoes side and enjoy!