How do I cook a half brisket?

OK – You need to plan ahead for this one a bit, but the results are worth it!
 
Brine it overnight:
Put it in the bag with some salt, brown sugar and a little of your favourite smokey BBQ sauce
 
Cook It:
Sous vide for 24 hours at 65°C (149°F).
Take it out and dry it off, put a sugary-salty-peppery dry rub on it and place it in a 150°C (300°F) oven / sear it in a hot pan to form a crust
 
Rest, slice and serve.
 
Finally, given the choice, buy the second-cut half, sometimes known as the deckle – it’s tastier!