Try this with skin on Berkshire pork belly in place of the brisket. Brine for two to three days and toss in the hot tub. Either smoke after or put in fridge overnight in between two sheet pans with some weight on top. Cut into large cubes and sear in a skillet. Awesome with eggs done at 65c served by Cassandra Johnson.I cook mine for 24 hours at 155 with the Sous Vide cooker, seasoned with Adams all purpose, then ice bath to room temperature, then smoke on mesquite @ 250 for about 3 hours when the outside has a dark finish.