They use a dry cute, which gets applied several times. The meat is held on racks so that there is never a liquid build up. Smoking in a smoke shed allows for a cooler smoke, often days or even weeks, it is the traditional way of smoking bacon and such. The curing salt prevents spoilage and the dry smoky air helps too
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."