thanks for the feedback gfweb, i was also thinking to use sous vide to cook the brisket, but here i found mostly two different thought, smoke until is cocked or smoke and finish the cooking with steam or in water... will see, it just need very long time to compare all the possible variance. for the Saltpeter, well the first time i tried the recipe i didn't use saltpeter and the result was perfect, inside red/rosa perfect texture and taste... i made almost exactly the same for other two times and it came out some piece of brown rubber gum. I still don't understand but ii guess that the issue ab