Bring water to a light boil, add salt and brown sugar, (set aside 1 cup salt and 1 cup brown sugar for rub) and turn off heat, stir until dissolved

Add 5 lb of crushed ice to brine bag, and slowly add hot water mixture, stirring ice

Add remaining ingredients to brine bag, squeezing all citrus and placing fruit pieces in bag.

Add meat to brine bag and seal

Place brine bag/meat in a large cooler and pack with ice so it stays cool. Let brine for 24 hours

After 24 hours of brining, remove meat and rinse in cold water

Empty brine bag and put meat in empty bag, remove all air using a straw or vacuum food sealer

In a large cooler,, preheat enough water (155°) with your sous vide to submerge meat entirely

Add meat to sous vide bath and let cook for 36 hours at 155° *be sure to check water every few hours and add more as necessary

When meat is done, remove from bag saving juices

Preheat smoker to 220° with salt slab(s) in the center of smoker

Pat meat dry, then rub with mustard, then with brown sugar and sprinkle with remaining sea salt

Place meat fat side up on salt slab(s) and close lid on smoker

Smoke for 4 hours, injecting left over meat juices once each hour

Preheat oven to 250°

After 4 hours in the smoker, remove meat and wrap with two layers of heavy duty tin foil and add to oven (in chafing dish) for 3 hours

When done, remove from oven leaving wrapped in foil and add to room temp cooler/ice chest and close lid tightly, let finish for up to 3 hours, serve hot

Recommend Vavoo's Brisket Sauce for this dish