Testing the sous vide rest on a snake river farms wagyu black grade brisket. Rest was at 165* for 14 hours.

Links to Sous Vide materials.

Anova Sous Vide Cooker https://amzn.to/3KTnimi
Anova 16L Container https://amzn.to/3EnTVX9
Food Saver Vacuum Sealer https://amzn.to/3uLr8s9

Intro 0:00
Brisket Trim 0:34
Seasoning 1:23
Firing up the LSG 2:27
Smoking The Brisket 2:55
Adding Split 3:51
Foil Boat 4:45
Vacuum Sealing 7:11
Sous Vide Rest 7:46
Brisket Test 9:12
Final Thoughts 12:44

Affiliate information:
An affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Our videos include affiliate links where we receive a small form of compensation to help us keep bringing videos to the public.