I am here to report my most scandalous recent activity. I have cooked a brisket via the unmanly sous vide method. I stuck it in hot water (138F 40 hours) and created a tender but ungodly pale meat in a bag! To redeem even a shred of honor I transferred it to my gas grill (yet another heresy). However I tried to recompense but adding these little smoker boxes and cooking for 2 hours at 250F to create the desired black bark of deliciousness. So how then can you explain the tender juiciness of the final product created by a nonbeliever with no particular talent. Shun the nonbelievers and eat brisket and wash down with copious amounts of Dead Guy Ale !