First of all, you'll have to rinse and trim your brisket.
Second, calculate the volume of water you will need to cover all the brisket. To do so, add your brisket in the container and add water to cover all your meat. Check out the Wet Curing table below to know exactly the quantity of Nitrite, Erythorbate, and salt you will need for the brine. The recipe below is made for 4 liters of brine so if you need more or less, adjust the recipe quantities in consequences.
In a saucepan, set over high heat and bring ¼ of your water with the salt, nitrite, and erythorbate to a boil. Stir with a whisk to dissolve all the salt. Remove from the heat and let it cool down to room temperature
Combine with the water left and add the steak spices, onion and garlic powder, dill, celery seeds, pepper, and stir.
Place the beef in the container, and pour the brine over the meat and ensure it is fully submerged. Inject the brisket with your brine for a better result.
Cover your container and store in the fridge for at least 7 days, turning it over once a day.
To make the Rub, you'll need a spice mill. Mix all the ingredients and stop before it turns into powder. You want most of the ingredients only cracked.
Once the Brisket is brined, rinse well and pat dry with paper towels. Rub the meat on all sides.
Fire up your Smoker and preheat to 200F.
Place the Brisket fat side up on the grate. Smoke it until the internal temperature reaches 165F. It will take about 8 to 10 hours.
Wrap the Smoked meat in Butcher paper or aluminum paper. Return it to the grill.
Continue cooking until the internal temperature is 190F. It will take an additional 2 to 3 hours.
Transfer the wrapped Smoked Meat in an Insulated cooler and let it rest for 2 hours.
Unwrap and refrigerate overnight.
Slice across the grain for serving.