Step 1

Toast all seeds lightly in a sauté pan to extract essentials oils and toast slightly. Allow to cool.

Step 2

Bring water to a boil and mix all Brine ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.

Step 3

Add the ice to cool brine down and submerge the beef brisket.

Step 4

Brine for two days or more if desired in refrigerator, covered.

Step 5

Mix rub ingredients together in a small bowl.

Step 6

Rinse off brined brisket. Shake off excess water and apply dry rub. Press rub mixture on to meat, allow to rest for two hours, covered and refrigerated.

Step 7

Soak your wood chips. Bring meat to room temperature. Place dry rubbed brisket in the smoker set at 225°F for an hour and a half per pound. Add the smoke chips or pellets per smoker manufacturer instructions. (See Note 1).

Step 8

Let rest 1 hour and slice across the grain and serve!