Montreal Smoked Meat (with pics)

We had ours for dinner last night and it was absolutely fantastic. I may have gone a little heavy with the final rub of pepper and coriander and will probably do a little less next time. Also, like others have reported, mine was very difficult to "slice" as it was so tender. Otherwise, the aroma, texture, visual appeal and taste were exactly what I had hoped for!

Brisket after 11-day cure...

Going on the egg for the 4-hour smoke and ready to foil for 5-hour cook...

I used a small saucepan, filled with water in a broiler pan (also with water), as the base for a small rack on which to steam the meat...

We ate this on light rye bread with some Keen's Hot Mustard and garlic dill pickles on the side...