Ingredients

Method

Trim the brisket of excess fat, leaving a layer about 1/4 inch thick.

In a bowl, mix the kosher salt, crushed peppercorns, crushed coriander seeds, sugar, pink curing salt, minced garlic, and ground mustard.

Rub the spice mixture all over the brisket, making sure to cover all sides.

Place the brisket in a large sealable plastic bag and refrigerate for a week, turning the bag every other day.

After a week, rinse the brisket under cold water to remove the spice mixture. Pat it dry with paper towels.

Preheat your smoker to 225°F (110°C).

Smoke the brisket for about 6 hours, until the internal temperature reaches 165°F (74°C).

Wrap the brisket in foil and continue to smoke it for another 2-3 hours, until the internal temperature reaches 195°F (90°C).

Allow the brisket to rest for at least 30 minutes before slicing against the grain.