Preparing the Brine:
-In a pan, toast coriander seeds, mustard seeds, allspice berries, star anise, juniper berries, red chili flakes, and black peppercorns until fragrant and slightly crackling.
-Transfer the toasted spices to a pot and add 2 quarts of water.
-Add salt, brown sugar, bay leaves, pink curing salt, and a cinnamon stick to the pot.
-Bring the mixture to a simmer, ensuring everything is dissolved and combined.
-Pour the brine into a deep hotel pan, and add the remaining 2 quarts of ice water. Whisk until the ice is melted.
-Optionally, strain some of the brine for injecting the pork brisket (injecting is optional).
-Submerge the pork brisket in the brine, cover the pan, and refrigerate overnight, allowing it to brine for 24 hours.
Preparing the Pork Brisket:
-Remove the pork brisket from the brine and give it a light rinse. Pat it dry with paper towels.
Making the Rub:
-In a bowl, combine 1 part 16 mesh black pepper, 1 part toasted coriander, 1/2 part granulated garlic, and 1/2 part granulated mustard.
-Apply the rub evenly and generously on all sides of the pork brisket.
Smoking the Pork Brisket:
-Fire up the smoker to around 275-300 degrees Fahrenheit (135-150 degrees Celsius) with the fat cap facing up.
-Place the seasoned pork brisket on the grill and smoke for several hours until the internal temperature reaches around 170 degrees Fahrenheit (77 degrees Celsius).
Wrapping and Finishing:
-Remove the pork brisket from the pit and add a touch of pork fat if desired.
-Wrap the brisket tightly in foil and return it to the pit until it reaches an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius).
-Once up to temp allow the wrapped brisket to rest for a while before slicing and serving.
-Enjoy your tender and flavorful smoked pork brisket!
