To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves
Coat entire brisket with the cure and place in an extra-large resealable plastic bag
Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day
Remove brisket from bag and wash as much cure off as possible under cold running water
Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes
Remove from water and pat dry with paper towels
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl
Coat entire brisket with the rub
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature
When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours
Transfer brisket to large roasting pan with V-rack
Place roasting pan over two burners on stovetop and fill with 1-inch of water
Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed
Transfer brisket to cutting board and let cool slightly
