Step 2

Remove the brisket from the bag and rinse thoroughly under cold running water. Place in a large container, cover with cold water and soak for 2 hours, changing the water every 30 minutes to remove excess salt. Pat dry.

Step 3

Make the rub: combine the black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard powder, celery salt and red pepper flakes. Coat the entire brisket.

Step 4

Prepare a smoker or covered grill to 107°C / 225°F, adding hardwood smoking chunks once at temperature. Place the brisket fat-side up and smoke until an instant-read thermometer reads 74°C / 165°F — approximately 6 hours.

Step 5

Transfer the brisket to a large roasting pan with a V-rack. Add 2.5cm of water and bring to a boil over two stovetop burners. Reduce to medium heat, seal tightly with foil and steam until the thermometer reads 82°C / 180°F, about 1–2 hours.

Step 6

Rest the brisket briefly before slicing. Serve in thick slices on rye bread with yellow mustard.