Instructions
Begin by preparing the curing mixture: in a small bowl, combine salt, pink salt, freshly cracked black pepper, ground coriander, sugar, bay leaf, and ground cloves. Thoroughly coat the entire beef brisket with this aromatic cure, ensuring every surface is covered. Place the cured brisket into a large resealable plastic bag, seal securely, and set it in the coldest part of your refrigerator. Allow the brisket to cure for 4 full days, flipping the bag gently twice a day to evenly distribute the cure and flavors. After curing, remove the brisket from the bag and rinse it under cold running water, washing off as much of the cure as you can. Next, immerse the brisket in a large container filled with fresh, cold water and let it soak for 2 hours, changing the water every 30 minutes to remove excess salt and balance flavors. Once soaked, pat the brisket dry thoroughly using paper towels. For the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, English mustard powder, celery salt, and crushed red pepper flakes in a small bowl. Generously coat the entire brisket with this flavorful rub, pressing it gently so it adheres well to the meat. Prepare your smoker or grill by heating it up to a steady 225°F. Add chunks of smoking wood once the temperature is reached, allowing the smoke to build up before introducing the brisket. Place the rubbed brisket into the smoker fat side up, letting it slow-cook and absorb the smoky aromas. Maintain a consistent temperature and smoke the brisket until a reliable instant-read thermometer inserted into the thickest part registers 165°F, roughly 6 hours. This slow smoking ensures the meat is tender and flavorful. Next, transfer the smoked brisket to a large roasting pan fitted with a V-rack. Place the roasting pan over two burners of your stovetop and pour in about 1 inch of water, bringing it to a rolling boil on high heat. Reduce the heat to medium and cover the pan tightly with aluminum foil, allowing the brisket to steam. Continue steaming until the thermometer reads 180°F at the thickest section of the meat, approximately 1 to 2 hours. Remember to add more hot water as needed to maintain the steaming environment. Once properly cooked, remove the brisket from the roasting pan and transfer it to a cutting board. Let it rest and cool slightly before slicing thinly across the grain. For a classic serving, pile the tender, smoky slices onto fresh rye bread and add a spread of mustard. This dish pairs beautifully with pickles, coleslaw, or potato salad for a traditional deli experience. Enjoy your luscious Montreal smoked meat sandwich!
