Here’s what you’ll need:
Mix spices and curing salt. Coat the Trimmed Brisket Flat on all sides with the mixture. Once applied, put the coated brisket in a sealed bag to cure. Dump any of the curing mixture that was leftover into the bag and seal.
Put the bagged and coated brisket in the fridge to cure for 4-5 days. Turn the brisket once per day and massage the meat with the liquid that has been drawn out. After 4-5 days, remove the brisket from the fridge and rinse it off with cold water. Pat the brisket dry with paper towels.
Prepare a smoker at roughly 215-220°F. Place the brisket on the smoker and allow it to smoke to an internal temperature of 150°F. For us, this was roughly two hours.
Allow the bacon to cool and then slice thin, targeting no thicker 1/4." This should be thinner than your standard pork bacon!