Salt Beef Sous Vide

In a large bowl, combine the kosher salt, brown sugar, crushed black peppercorns, crushed coriander seeds, pink curing salt, minced garlic, pickling spice, and water. Stir until the salt and sugar dissolve completely.
Place the beef brisket in a large resealable plastic bag and pour the brine mixture over it. Seal the bag, removing as much air as possible, and place it in the refrigerator. Let it brine for 5 days, turning the bag once a day to ensure even curing.
After brining, remove the brisket from the bag and rinse it thoroughly under cold water. Pat it dry with paper towels.
Preheat your sous vide machine to 155°F. Season the brisket lightly with additional kosher salt and black pepper if desired. Place the brisket in a vacuum-sealed bag or a resealable plastic bag using the water displacement method to remove air.
Submerge the bag in the sous vide water bath and cook for 24 hours. Ensure the brisket remains fully submerged throughout the cooking process.
After cooking, remove the brisket from the bag and pat it dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat. Sear the brisket on all sides until it develops a golden-brown crust, about 2-3 minutes per side.
Let the brisket rest for 10 minutes before slicing it against the grain into thin pieces. Serve warm.