This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious.
- 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 12-14 pounds, fat cap trimmed to ⅛-inch
- 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
- 2-3 fist-size chunks of medium smoking wood, such as oak or hickory
- Type of fire: Indirect
- Grill heat: Low
To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-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 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.