Montreal Smoked Meat

First, prepare the cure. In a small bowl, combine the salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Rub this mixture all over the brisket, making sure it's completely coated.

Transfer the coated brisket to an extra-large resealable plastic bag and place it in the coldest section of your refrigerator. Let it cure for 4 days, remembering to flip the brisket twice each day to ensure even curing.

Once cured, take the brisket out of the bag and rinse off as much of the cure as you can under cold running water. Place the brisket in a large container, fill it with water, and let it soak for 2 hours.

During this soaking period, change the water every 30 minutes. After soaking, remove the brisket and pat it thoroughly dry with paper towels.

Preheat your smoker or grill to 225 degrees. Once it's up to temperature, add your smoking wood chunks. When the wood is ignited and producing a steady stream of smoke, place the brisket in, fat side up.

Smoke the brisket until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the meat. This usually takes about 6 hours.

Move the smoked brisket to a large roasting pan fitted with a V-rack. Place the roasting pan over two burners on your stovetop and add about 1-inch of water to the pan. Bring the water to a boil over high heat, then reduce the heat to medium.

Cover the roasting pan tightly with aluminum foil and steam the brisket until an instant-read thermometer reads 180 degrees in the thickest part of the meat. This step will take 1 to 2 hours; keep an eye on the water level and add more hot water as needed to maintain the steam.