Trim fat from Brisket leaving about a 1/4 inch thickness of fat layer.
Place Coriander, Black Peppercorn and Mustard Seed in a pan and roast for 2 minutes over stovetop.
Remove from pan, roughly crush in a motar and pedastil.
Place in a bowl and add the remaining pickling spices. Break up the cinnamon stick and bay leaves add to it, mix spices well.
Now to make the brine. In a large pot add the water, both salt, garlic, all the pickling spices and Sugar. Mix well. Bring to boil and remove from heat. Set aside.
In a large plastic container, place the ice. Slowly pour the hot Brine mix over the ice.
Once Brine is cool, place Brisket in tub. Making sure Brine is cool. Cover with plastic wrap. Place lid on tub. Place tub in refrigerator. Let cure in refrigerator for 7 days.
After 7 days remove Brisket from tub, discard Brine. Throughly wash Brisket in water to remove the salty Brine. Pat dry with a towel.
Now for the Rub. Combine all Rub ingredients. Mix well.
Coat Brisket with mustard by hand as a binder.
Pat on by hand as much of the Rub mixture as you see fit to use.
Plastic wrap completely, place in the refrigerator overnight.
The next day, Pre heat smoker to 250 degrees.
Place the brisket in smoker, for 2 hours.
After 2 hours, remove Brisket, wrap it up with heavy duty foil completely. Place back in smoker. Add the meat probe.
Continue smokeing until internal Temp is 200 degrees Fahrenheit.
Remove Brisket, leave it in foil to rest for 30 minutes, this let's it absorb the juices.
Slice as you please, I try to slice as thin as humanly possible.
Place slices between roll, add mustard and pickles.
For left overs, 2 or more days out reheat slices in the microwave for 30-45 seconds.
Enjoy!
