- For the Dry-Cure
- 5 tablespoons Morton Tender Quick
- 2 tablespoons packed dark brown sugar
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 1 tablespoon granulated garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground bay leaves
- 1 brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch
- For the Rub
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons coarsely ground coriander
- 1 tablespoons granulated garlic
- 2-3 fist-size chunks of medium smoking wood, such as oak or hickory
To make the dry-cure, mix together Morton Tender Quick, dark brown sugar, black pepper, coriander, granulated garlic, allspice, and bay leaves in a small bowl. Coat entire brisket with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, and granulated garlic in a small bowl. Coat entire brisket with the rub.
Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 4 to 6 hours. Remove from smoker, wrap in heavy duty aluminum foil, and let rest for 1 to 2 hours. Slice and serve hot, or refrigerate and slice thinly when cold.