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Yield: Serves 4 to 6 Method: Hot smoking Equipment: 8 to 10 cups hardwood chips or chunks (apple, oak, cherry, or a combination), soaked in water to cover for 30 minutes, then drained
1 brisket flat with plenty of fat intact (about 4 pounds)
For the brine:
1 gallon water
2/3 cup kosher salt
1 teaspoon pink salt (Prague powder)
1 small onion, cut in half widthwise
8 cloves garlic, cut in half widthwise
For the spice rub:
1/2 cup cracked black peppercorns
1/2 cup coriander seeds
2 tablespoons mustard seeds
1 tablespoon brown sugar
1 teaspoon ground ginger
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 DAPHNE
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