This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious.
For the Cure
1 cup Kosher salt
3 tablespoons ground black pepper
3 tablespoons ground coriander
1 tablespoons pink salt, such as Prague Powder #1
1 tablespoons sugar
1 teaspoon ground bay leaf
1 teaspoon ground cloves
1 whole brisket, around 12-14 pounds, fat cap trimmed to ⅛-inch
For the rub
3 tablespoons coarsely ground black pepper
1 tablespoons ground coriander
1 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dill weed
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon crushed red pepper
2-3 fist-size chunks of medium smoking wood, such as oak or hickory
Type of fire: Indirect
Grill heat: Low
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
