Montreal Smoked Meat

meatwave.com

Clowrym

subheading: For the Cure:

1 cup Kosher salt

3 tablespoons ground black pepper

3 tablespoons ground coriander

1 tablespoons pink salt (aka InstaCure, Prague Powder)

1 tablespoons sugar

1 teaspoon ground bay leaf

1 teaspoon ground cloves

1 whole brisket, around 12 to 14 pounds, fat cap trimmed to %u215B-inch

subheading: 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 to 3 fist-size chunks of medium smoking wood, such as oak or hickory

Directions at meatwave.com

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