To begin, combine kosher salt, curing salt, black pepper, coriander, mustard seeds, garlic, brown sugar, and paprika in a bowl. Mix thoroughly to create a fragrant cure. Move on to coating the brisket.

Rub the brisket evenly with the curing mix, ensuring all surfaces are covered. Place the brisket in a non-reactive container or vacuum bag. Refrigerate for 5–7 days, turning the meat daily for even curing. Transition to rinsing.

After curing, rinse the brisket under cold water to remove excess cure. Pat dry with paper towels. Let the brisket rest uncovered in the refrigerator overnight to form a tacky surface. Proceed to smoking.

Preheat the smoker to 110°C (225°F). Use maple or hickory chips for authentic flavour. Keep the temperature steady and prepare for a slow smoke. Continue with seasoning the brisket.

Grind black pepper and coriander seeds together coarsely. Press this mixture firmly onto the brisket’s surface to form a crust. Transition to placing the meat in the smoker.

Place the brisket in the smoker, fat side up. Smoke gently for 5–6 hours until the internal temperature reaches about 70°C (160°F). Remove and prepare for steaming.

Place the smoked brisket in a steamer over simmering water with bay leaves and spices. Cover and steam for 2–3 hours until fork tender. Transition to slicing.

Allow the brisket to rest for 15 minutes. Slice thinly against the grain with a sharp carving knife to ensure tenderness. Move to final serving.

Layer slices generously on rye bread, smear with mustard, and serve with pickles. Presentation tip: keep portions piled high for an authentic Montreal deli experience.