I COOKED a Brisket for a MONTH and this happened!

An experiment to see what happens when a 15-pound choice grade brisket is cooked sous vide at 131°F for 31 days. Despite the meat looking visually appealing after a final smoke, the result is a complete disaster, with the meat becoming inedible and emitting a horrific smell. The creator strongly warns viewers never to attempt this at home.