30-40ml of liquid (water, red wine, maple syrup, etc)
A large enough zip lock bag to hold the brisket or multiple bags to hold pieces separate
Directions
Thaw Simerville Farm brisket, trim excess fat, remove any silver skin and square up the meat so it will be easier to slice.
Cut Simerville Farm brisket into pieces that can fit into the zip lock bags.
Cover Simerville Farm brisket in beef bacon spice mix and insert into the zip lock bag(s).
Add about 30-40ml of liquid to the zip lock bag, the liquid can be almost anything but it is required, stay away from acids like fruit juices and vinegars.
Massage the spice mixture into the Simerville Farm brisket then place into the fridge.
Once a day massage the Simerville Farm brisket, flip over and put back into the fridge. Do this for 6 to 8 days.
Once the Simerville Farm brisket has been marinading for the 6 to 8 days remove from the fridge and wash the Simerville Farm brisket in running water to remove the excess spice mix. Pat dry.
At this point you can slice and package you Simerville Farm beef brisket OR you can smoke it at a low temperature (250F-ish) for two hours or to your preferred level of smoke. You are not trying to cook the Simerville Farm beef bacon at this time you are just imparting smoke to it so no need to smoke it for hours and hours.
If you smoked your Simerville Farm beef bacon I find it far easier to cover it with a cloth and cool it in the fridge overnight before slicing. When slicing thin is better than thick in my opinion.
Fast fry in a pan or BBQ, there is no need to cook all the way through, I basically just warm it up. Enjoy!