That looks amazing! I have a couple questions because i want to try this myself:
1) Could i use a vacuum sealer in place of the XXL ziplock and then not have to flip it because the seasoning/cure would be tightly pressed against the meat if i apply evenly?
2) If i dont have a steamer can i cook thsi in the oven/smoker and serve? I guess i could just put sliced pieces in a ziplock and simmer in water?
3) Brisket has been mighty expensive around here, could I use London Broil or Bottom Round?
Thanks for sharing and being so thorough!