Step 1
Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
Step 2
Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down add white sugar kosher salt garlic and pink curing salt.
Step 3
Find a food-grade nonreactive container with a lid; pour in brine and ice then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
Step 4
After brining pull the brisket out of the container and rinse under cold water.
Step 5
Heat a pan over low heat. Toast coriander seeds peppercorns and mustard seeds in the hot pan about 2 minutes. Remove and transfer to a food processor; add red pepper flakes cloves ginger and bay leaves. Grind well.
Step 6
Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
Step 7
Remove from sous vide cut open the bag and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
Step 8
Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
Step 9
Smoke brisket until browned tender and no longer pink in the center about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.