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Ingredients: 5.5 Kg trimmed brisket 2.5g Prague powder #1 / 1kg meat (13g) 125 mL (½ cup) coarse salt 45 mL (3 Tbsp) ground black pepper 15 mL (1 Tbsp) ground white pepper 15 mL (1 Tbsp) cracked mustard seeds 15 mL (1 Tbsp) cracked coriander seed 15 mL (1 Tbsp) garlic powder 15 mL (1 Tbsp) onion powder 15 mL (1 Tbsp) hot pepper flakes 15 mL (1 Tbsp) dill seed Method: Trim the brisket, removing the hard fat and trim the fat cap; but leave at least 3/8" fat. Combine all the cure ingredients and co
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