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One 3- to 4-pound brisket, fatty end
1/4 cup coriander seeds, crushed in a mortar or under a pan
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 teaspoons pimentón
1 tablespoon cayenne pepper
1/4 cup vegetable oil
3/4 cup packed brown sugar
1/3 cup yellow mustard
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1st Keep
 chrishecht
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