4 pound beef brisket
2–3 handfuls of wood chips – soaked
FOR THE RUB
1/4 cup black pepper
1/4 cup toasted coriander seeds
1/4 cup mustard seeds
6 tablespoons kosher salt
2 tablespoon garlic powder
Few tablespoons rub
1 cup white wine vinegar
1 cup water
FOR THE BRINE
1/2 cup kosher salt
6 tablespoons packed brown sugar
1/4 cup pickling spices
8 cups water
- 24 hours ahead, combine the brine ingredients in a large bowl. Place the brisket in an extra large ziplock and pour the brine over it. Seal well and place in a shallow pan in the refrigerator overnight.
- The next day, prepare the Keg for direct grilling at 107ºC and add the wood chips. Drain the brisket and pat it with the rub. Place the brisket on the Keg and mop every 45 minutes for 3 1/2 hours. Wrap the brisket in foil and continue to cook at a low temperature for another 2 hours.
- Cook to internal temperature of 82ºC
- Let the brisket stand at room temperature for 20 minutes, then slice thinly against the grain. Serve with your favourite mustard, pickles.