Late because I've neglected rfc for a while, but just to prove Sheldon
wrong about Texas:

Ruhlman and Polcyn's recipe:

Brine:

1 gallon of water
1 1/2 cups kosher salt
1 cup sugar
8 teaspoons pink salt
1 Tblspoon pickling spice
1/2 packed cup dark brown sugar
1/4 cup honey
5 cloves garlic, minced

Meat:
One five-pound beef plate or brisket (I used brisket)

Rub:
1 Tblespoon coriander seeds, lightly toasted
1 Tblspoon black pepper corns, lightly toasted

Combine the brine ingredients in a pot large enough to hold the
brisket and bring to a simmer, stirring to make sure the salt and
sugar are dissolved. Remove from heat and cool to room temperature,
then refigerate until the brine is chilled.

Put the beef in the brine and put a plate on top of it to make it
submerge completely. Refrigerate it for three days.

Remove the meat from the brine and discard the liquid. Rinse and dry
the meat.

Combine the coriander and the pepper in a spice mill and pulse untill
coarsely ground. Coat the beef evenly with the mixture.

Hot smoke the meat to an internal temperature of 150 degrees
Farenheit. (I used pecan wood because I have a ready supply of it)

To prepare the meat for serving, place it in an inch of water in a pan
or on a rack above the water. Bring it to a simmer and put the pan
into a 275 degree oven for 2 to 3 hours untill it's fork tender.

Pix:
day one - brining: http://i37.tinypic.com/4rdxly.jpg
day three - in the smoker pit: http://i38.tinypic.com/2cdwpyv.jpg
(note: I put ice in the pit to keep the temp down at first)
almost gone: http://i34.tinypic.com/1zmhzsp.jpg
(I forgot to photograph it after it was done -- that's all that's left
now)
--

modom
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