It sure is great brisket!

I simply forgot to before.  Once done in the SV and before the Memphis I seasoned with a touch of accent (1/2 tsp), seasoning salt (1tsp) and pickling salt (1tsp).  And finished with (2Tbs each Montreal & Black Pepper). I cubed it after the 2 hours at 200° in the Memphis.

Bentley,

Did you season before or after SV before cubing?  And if so, what did you use?

where are the pics of the finished product?

The one in the pan is about what the finished looked like, I just got to board to take the time to caramelize them on the pit!

Well I was cooking the 2nd FrankenRoast and I hear this high pitched whine.  Thought the dishwasher was askew.  But, alas, Chefman II also bit the dust.  Coming in here to see when they sent out the replacement, I wont even bother with warranty!  What I will do is post this so other have some data on this unit and start looking for a more reliable unit.  Will try and finish in the Slow Cooker.  I have no idea what went wrong with it.  In the 23 months I have had it I don't think I used it more then 15 times, that is the worst part!

For $60 I was able to see that I do like some things cooked this way, so I am off to look for some deal and reviews!

I had to send them a form, and photos.  My replacement is to be here within 14 business day, which would be by April 12.  2 cooks interrupted and away we go!

If you are going to use it frequently, buy an Anova.  You can get them for about $100 sometimes, but they also have several that cost 2x-5x more.  It is also significantly quieter than the Chefman.  I bought one on the same deal that you did.  I don't remember the last time I used it though because I have been using the Anova the last 5 times or so.

I just took it outside and beat the life out of it to see if that type of repair might work, it did not!

I see I only paid $49 + shipping, so that made me even happier.  I see Anova has one on Amazon for like $90, so will look at that!

I got this one for $70 on Amazon Prime day in July 2018.  They have a newer version out now as everyone has to come out with a new version once a year for everything it seems.

https://www.amazon.com/gp/product/B01HHWSV1S/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

I have an older anova and a gramercy kitchen circulator. I find I use my sous vide supreme far more, it makes no noise, I have it on the counter all the time and just leave water in it as i use it at least once a week. Down side is capacity, no doing briskets or butts in it. When I do ribs I cut in half and bag separately.

I have an older version of this, hold 10L I think. I got it on a factory deal offer they sent out in an email it was less than half of the new model, I have had it for 4 or 5 years maybe a bit longer.

I also am a cheap screw, if not for the deal I probably would not have one, just like many of the things I have I found a deal that I liked.

https://sousvidesupreme.com/products/sousvide-supreme-touch-plus

I got a little 8 quart one at Sam's a year or so ago too for about $100.  I think I only used it once or twice so far.  I should probably use it more frequently to warm up portions that I froze of different meats.  Much smaller capacity than yours, but was enough to do a tri-tip cut in half and put into two separate bags when I did use it one of the times.  I think I did a rib roast cut in two another time.