Hope this is the right place to start this thread. Just bought the ingredients for this, and have a brisket in the freezer ready to go when they arrive. Will do my first Q-view as I go through the process. Also bought a Vacuum Sealer PRO 2300 - Stainless Steel with Blue Lid from our sponsor based on a recommendation here. This is gonna be fun. Any suggestions? Best, Wes Brewburger's - Old Fashioned (Montreal Smoked Meat) Recipe courtesy Stephen Warren, General Manager at Brewburger's in Omaha, NE Rated stars out of 5 Total Time: 53 hr 15 minPrep15 minInactive48 hr 0 minCook5 hr 0 min Yield:4 to 6 servings Level:Intermediate Ingredients * 1 (3 to 5-pound) brisket Brine: * 1 gallon water * 6 ounces kosher salt * 2 ounces Prague powder * 2 ounces powdered dextrose * 2.5 ounces plus 4 tablespoons pickling spices, divided * Rye bread, for serving * Mustard, for serving Directions Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine. Brine 2 days in the refrigerator. Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices. Place the meat in a smoker for 2 hours with maple wood chips. Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F. Remove from the oven, slice, and enjoy with rye bread and mustard.