I put a brisket to cure on Sunday, probs smoke it this Sunday. I'm calling it Montreal Style Smoked Meat, but you can call it whatever you want.
Recipe:
1 Brisket (Whole. Smoking half a brisket is like driving half a car.)
Prague Powder #1, in the proportion calculated on Amazing Ribs . com.
1.5% salt by weight.
Lots of black pepper. (Needs to "look" like a lot).
Lots of ground coriander. (Same)
Whatever else you feel like and have handy. I think I poured in like a half bottle of garlic powder, some cayenne, probably a tablespoon of ground mustard.
Cover, in fridge, for a week or until you get around to smoking.
Smoke as you would a brisket. Wrap when you would a brisket. If you don't wrap your briskets, or if you wrap but not in foil, that's like the ppl who use a hand coffee grinder because electricity isn't authentic.
Throw in fridge until you get around to slicing. Then slice. Eat what you eat, and freeze the rest in ziploc bags or else you're like the people who won't use a freezer because it's not authentic.