Montreal Smoked Meat

seriouseats.com

Gerry Peters

subheading: For the Cure:

1 cup Kosher salt ( 137 g Diamond Crystal; 241g Morton's)

3 tablespoons ( 21 g) ground black pepper

3 tablespoons ( 18 g) ground coriander

1 tablespoons pink salt ( 22 g), such as Prague Powder #1

1 tablespoons ( 13 g) sugar

1 teaspoon ground bay leaf

1 teaspoon ground cloves

1 whole brisket, around 12 to 14 pounds (5.4 to 6.4kg), fat cap trimmed to ⅛-inch

subheading: For the rub:

3 tablespoons ( 27 g) coarsely ground black pepper

1 tablespoons ( 6 g) ground coriander

1 tablespoons ( 7 g) paprika

1 tablespoon ( 10 g) garlic powder

1 tablespoon ( 10 g) onion powder

1 teaspoon dill weed

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon crushed red pepper

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer