I tread gingerly here, as most people don't understand the concept of it......Sous Vide = "cooking under vacuum" in French. It is a hobby that I took up a few months ago and I'm by no means an expert. There is much better information on the Internet. I like to combine Sous Vide cooking with my grill.....either before or after. Cooking Sous Vide leaves your meat looking bland, so a sear on the grill after is a must. Sometimes before. Doesn't matter which.
The cook below does not involve the grill, but it is one of the best Corned Beef Briskets I've ever cooked, so thought I'd share it
A 3½ lb corned beef brisket that I picked up at the store for a bargain. No seasoning pack, so I just used black pepper and garlic.
Went into the SV at 160° for 30 hours*
No need to hit it with the torch, it has enough color for my needs
Sliced
Served with a baked sweet potato and sv green beans
* probably one of the best CB's I've cooked
Not over done, sliced perfectly and still was tender without using a knife. This will make perfect sandwiches.