Step 1

Make the cure by combining the water, kosher salt, pink curing salt, pickling spice, sugar, and crushed garlic cloves in a pan. Bring the mixture to a boil, stirring occasionally, until the salt and sugar dissolve completely. Let it cool to room temperature and then add 5 lbs of ice to the mixture. Stir until the ice is melted and the mixture is chilled.

Step 2

Trim the brisket by leaving 1/4 inch of fat on the meat and removing any silver skin from the meat side.

Step 3

Add the brisket to a large zip lock bag and pour in the cure mixture. Seal the bag and place it in the refrigerator for at least 7 days.

Step 4

Remove the brisket from the cure and rinse it under cold water. Pat it dry with paper towels.

Step 5

Apply the dry rub by mixing together the cracked black pepper and cracked coriander in a small bowl. Apply the dry rub generously to the brisket, making sure to coat it evenly.

Step 6

Preheat your smoker to 225 degrees Fahrenheit. Place a water pan on the bottom rack of the smoker.

Step 7

Smoke the brisket on the top rack of the smoker until it reaches an internal temperature of 175 degrees Fahrenheit. This should take around 6-8 hours.

Step 8

Wrap the brisket tightly in foil and place it in a raised water pan with a rack. Let it smoke until it reaches an internal temperature of 203 degrees Fahrenheit.

Step 9

Remove the brisket from the smoker and let it rest for 1 hour before slicing it against the grain and serving.