Place the brisket in a tub with a tight fitting lid. Mix all brine ingredients and stir until sugar and salt is dissolved. Pour the brine over brisket, cover and refrigerate for 7 days.

Remove the brisket, rinse it off with cold water and pat it dry.

Coarsely grind peppercorns and coriander in a coffee grinder. Coat the brisket all over with the peppercorn and coriander mixture.

Setup your smoker for indirect heat. Smoke the brisket at 225°F until the internal temperature reaches 165 degrees. Don’t use any wood, just charcoal.

Then wrap the brisket tightly in two or three layers of heavy aluminum foil and return to the smoker. Continue to cook until the internal temperature reaches 185 degrees. The total cooking time will be around 6 hours.

Remove the brisket from the smoker and wrap it in a bath towel (foil and all). Place it in an ice chest to rest for two hours. Slice it thin against the grain and stack it high. Don’t forget the mustard and pickle.