Smoked Brisket With Peppercorn Crust

Method

Directions

1. 1
   Toast the mustard seeds, black peppercorns, and coriander seeds for the brine. Place these spices, along with all the other brine ingredients (except the brisket), in a large stock pot. Bring to a boil, then remove from heat and let cool to room temperature.
2. 2
   Add the brisket to the cooled brine, cover, and refrigerate for 2-3 days.
3. 3
   Remove the brisket from the brine, thoroughly rinse it in cold water, and pat dry.
4. 4
   Toast the spice rub spices, then grind in a spice grinder to a coarse grind. Firmly press the spice rub into the brisket, covering the entire surface.
5. 5
   Place the brisket on a wire rack set over a metal sheet pan. Refrigerate until ready to smoke.
6. 6
   Set your smoker to 225°F and add water-soaked wood chips. Smoke the brisket until the internal temperature reaches 180°F, approximately 10-12 hours depending on thickness. Replace wood chips throughout to maintain steady smoke.
7. 7
   Remove from the smoker and let rest for at least 30 minutes before slicing.