I have a brisket recipe that I’ve made many times. The last few times I’ve made it it’s been extremely tough. I recently sous vide a brisket and it was fantastic. I’m wondering if you fine folx could help me adjust the recipe for sous vide. I could probably lower the oven temp and cook for longer, but I’m curious if sous vide could work.

The recipe calls for a 5 pound first cut brisket. Salt and pepper and put in a Dutch oven or glass dish fat side down. Cover the top in white horseradish. Refrigerate for 8 hours or overnight. Top with a cup and a half of cranberry sauce add a half cup of water and two cinnamon sticks. Bake at 375F for 2 hours.

It’s possible the temp and time got messed up in passing the recipe around, but again I’m curious about sous vide. My biggest questions are: should I still put it in the refrigerator? Should I use the horseradish in the bag while I sous vide? Should I bake for maybe 30 minutes after sous vide with the sauce or marinate with it? How best do I get the meat flavored with the sauce? Or would I be better to throw the whole recipe out and build a new one from scratch?