Deli Style Brisket

• 1/2 cup kosher salt
• 6 tablespoons packed brown sugar
• 1/4 cup pickling spices
• 8 cups water
• 4 pound beef brisket
• 2–3 handfuls of wood chips – soaked

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

MOP

• Few tablespoons rub
• 1 cup white wine vinegar
• 1 cup water

1. 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.
2. The next day, prepare the Keg for direct grilling at 225°F 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.
3. Cook to internal (endpoint) temperature of 180°F–185°F
4. Let the brisket stand at room temperature for 20 minutes, then slice thinly against the grain. Serve with your favourite mustard, pickles.