Montreal Smoked Meat Brisket

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

To make the cure, in a small bowl mix together the salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat the entire Beef Brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping the Beef Brisket twice a day.

Remove the Beef Brisket from the bag and wash off as much of the cure as possible under cold running water. Place the Beef Brisket in a large container, fill with water, and let soak for 2 hours, replacing the water every 30 minutes. Remove from the water and pat dry with paper towels.

To make the rub, mix together the Black Pepper, Coriander, Paprika, Garlic, Onion, Dill, English Mustard, Celery Salt, and Red Pepper Flakes in a small bowl. Coat the entire Beef Brisket with the rub.

Fire up a smoker or grill to 225 degrees Fahrenheit, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the Beef Brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees Fahrenheit when inserted into the thickest part of the Beef Brisket, about 6 hours.

Transfer the Beef Brisket to a large roasting pan with a V-rack. Place the roasting pan over two burners on the stovetop and fill with 1 inch of water. Bring the water to a boil over high heat, then reduce the heat to medium. Cover the roasting pan with aluminum foil and steam the Beef Brisket until an instant read thermometer registers 180 degrees Fahrenheit when inserted into the thickest part of the meat, approximately 1 to 2 hours, adding more hot water as needed.