- 4-6kg brisket flat
- 1–2 tablespoons olive oil
- 8 cloves garlic, crushed
- BEEF SEASONING
- 2 tablespoons black peppercorns
- 1 tablespoon whole mustard seeds
- 1 tablespoon cocoa powder
- 2 teaspoons dill seeds
- 1 teaspoon coriander seeds
- 4 teaspoons coarse-ground sea salt
- 4 teaspoons dried minced garlic
- 1 tablespoon dried onion flakes
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
Make the rub first, cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small pan over medium heat, stirring until the seeds begin to pop and become fragrant. Transfer to a mortar and pestle and roughly crush. Add the salt, cocoa powder, garlic, onion flakes, red pepper flakes, and paprika. Crush to combine ingredients.
Preheat a water bath circulator to 68.3°C.
Trim off the excess silver skin and fat cap down to about ¼-inch thick.
Put the brisket in a zip-top or vacuum-seal bag with the garlic and the olive oil drizzled on both sides.
Place the brisket in the water bath you are using a zip-top bag, and set the timer for 24 hours 68.3°C
Preheat your smoker to 120°C, adding the wood of your choice, about 45 minutes to 1 hour prior to removing the meat from the sous vide bath. Remove the brisket from the bag and blot with a dry paper towel, season both sides of brisket with the Beef Seasoning. Put the brisket in the smoker. Set the timer for 3 hours.
Remove the brisket from the smoker and rest for about 30 minutes.