2 tbsp Ground Coriander
7 tbsp Black Pepper (¼ cup plus 3 tbsp)
10 tbsp Morton Tender Quick (½ cup plus 2 tbsp)
¼ cup Granulated Garlic
½ cup plus 2 tbsp Brown Sugar
Mix together until well combined
Trim brisket, keeping a 1/8-1/4 inch of fat on top of each muscle.
Score thick parts of the brisket to allow cure to penetrate.
Cut into pieces small enough to fit into gallon bags
This takes about a week to cure.