After my previous attempts at sous vide brisket yielded a brittle, dry meat that was enjoyable only after being heavily drenched in barbeque sauce, I tried again with several modifications. I brined the brisket for a couple hours in a 4% salt and 3% sugar solution, rinsed the meat, and sealed it up. I cooked it at 140° F for 2 days. The results were for superior. While it’s still not my favorite cut, it was pleasant to eat, with good flavor and structure.
I could have arguably gotten away with tenderizing it even more by cooking it for an additional day, perhaps using a lower temp. Brisket varies a good deal from cut to cut, so your results may vary.
Either way, it’s great on a homemade baguette: