Montreal Smoked Meat Recipe :: The Meatwave

Ingredients

• For the Cure
• 1 cup Kosher salt
• 3 tablespoons ground black pepper
• 3 tablespoons ground coriander
• 1 tablespoon pink salt (aka InstaCure, Prague Powder)
• 1 tablespoon sugar
• 1 teaspoon ground bay leaf
• 1 teaspoon ground cloves
• 1 whole brisket, around 12-14 pounds, fat cap trimmed to %u215B-inch
• For the rub
• 3 tablespoons coarsely ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon 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