Ingredients

Procedure

1. In a large container like a cambro mix the water, 20g smoked salt, 13g brown sugar and half liquid smoke with a whisk
2. Trim the brisket as you prefer and inject some of the brine and refrigerate 1-2 days in the remaining brine. If you don't have an injector, brine 5-7 days.
3. Ladle some of the brine into a bowl and whisk in prague powder. Add back to the cambro and let brine another 3 hours
4. Mix molasses, soy sauce and half liquid smoke in a bowl and set aside
5. Preheat a water bath with a sous vide set to 155°F
6. Brush half the glaze onto the brisket and save the remaining. Transfer brisket to a vac bag and seal
7. Cook brisket for 24 hours
8. Combine remaining smoked salt, brown sugar, chipotle powder, black pepper, mustard powders, onion powder and garlic powder for rub
9. Remove brisket from vac bag and brush with remaining glaze, apply rub
10. Preheat oven to 250°F and roast until a bark develops, 3-4 hours