Here is the cook process: Brined 7 days in the fridge Washed off the brisket in the sink Let it air dry in the fridge overnight — if you don’t like salt, you can soak it in water overnight to desalinate. I didn’t desalinate. Seasoned with 16 mesh black pepper then Perpetual Veg — it’s got coriander which is was I wanted here. Again, if you’re afraid of salt, don’t season with something that has salt (the brine was salty). Use black pepper and coriander and you’ll be sitting good. Just black pepp

The perfect smoked brisket | Miguels cookingwithfire