In a large food safe container, begin by making a brine. Add all ingredients to the container, and cover with warm water to dissolve the brine’s ingredients. Stir with a fork or whisk until all sugar and salt is dissolved. Let this cool in the fridge for 1 hour. Rinse the brisket and place in the container, making sure it is completely submerged. You can use a plate or bowl to weigh it down. This will need to cure 5-7 days in the fridge depending on size and thickness of brisket. Agitate every other day, flipping the meat over. To check for full cure, make an incision through the fattest part of the brisket, looking for a consistent pink color through the meat. If there is a darker or grey color in the center, continue to brine.

Combine pepper and coriander mix. Remove the brisket from the brine and pat dry with paper towels. In a bowl or on a large cookie sheet, coat brisket evenly in the pepper and coriander spice mix. For best results, place in this in the fridge overnight uncovered, so the surface can dry a bit and get a better crust upon cooking.

Heat oven to 225 degrees. Soak the hickory or oakwood chips in water for 1 hour. In a cast iron skillet, ignite wood chips with a kitchen torch and place in the bottom of your oven. Place the brisket on a cookie sheet and place on the top most shelf of the oven. Cook for 4-6 hours or until center reaches 170 degrees. Remove from oven, cool, and wrap in plastic wrap.

When ready to serve, the easiest home method is to slice cold and steam in a vegetable steamer for about 15 minutes until tender. Alternatively, heat oven to 350 degrees, place brisket in a large roasting pan on a roasting rack. Add one cup of hot water to the bottom of the pan. Cover and seal entire rack/pan tightly with plastic wrap, then a layer of tin foil. Place in the oven for 1 hour or until meat is tender. You should be able to insert a carving fork and rotate it with little effort. Slice against the grain and enjoy!