Dry brine your chicken (if you have the time):  Use (preferably) Diamond Crystal kosher salt and coat all sides evenly with what should look like a snow flurry. Lay meat on a wire rack (or propped up on tinfoil balls) in the fridge, uncovered, for 24 to 48 hours.

Sous-vide your chicken to 160 degrees Fahrenheit for two and a half hours with olive oil and pepper (add salt if you did not dry brine). (Alternatively, cook in your oven, covered, at 250 degrees Fahrenheit for four to five hours, until it reaches an internal temp of 165 degrees Fahrenheit with an instant-read thermometer.)

Sous-vide brisket at 167 degrees Fahrenheit for 34 hours (almost a day and a half) with salt and pepper, one tablespoon liquid smoke, and one tablespoon olive oil. (Alternatively, cook in the oven, tightly sealed, at 250 degrees Fahrenheit for six hours, until tender.)

Remove cooked chicken or brisket from the bag (or from the oven) and place on a lined cookie sheet, 9×13-inch pan, or any surface to contain the mess.

Cover with rub, flip, and cover the underside and the sides.

Spray with a heavy layer of cooking spray.

Sear for two to four minutes per side or until the sugars caramelize, creating a dark-brownish/blackish bark-like exterior. (See picture for a visual.)

(Optional) At this point, you can glaze it in a barbecue sauce of your liking, whether store-bought or homemade.

Place in indirect heat to warm the inside for five to 10 minutes. If you are serving this for Shabbos and want to rewarm it, I suggest placing it in the oven, uncovered, at 180 degrees Fahrenheit for one hour. It won’t continue the cooking process too much but it will reharden the bark on the meat without drying the interior.