Gnid in oxbringan med Liquid smoke och Worcestershiresåsen.
Finish the brisket on a medium-high grill for 8 to 10 minutes, turning the brisket regularly. The goal is to get a nice char on the brisket without overcooking the meat and not letting the drippings light up like a roman candle.
To serve thinly slice the brisket. This sous vide brisket is particularly excellent with a nice BBQ sauce.