Directions

1. 1. In a small bowl, mix together the salt, pink salt, black pepper, coriander, sugar, bay leaf and cloves. Coat the entire pork muscle with the cure and place in an extra-large re-sealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping the brisket twice a day.
2. 2. Remove the pork from the bag and wash off as much of the cure as possible under cold, running water. Place the pork in a large container, fill with water and let soak for 2 hours, replacing the water every 30 minutes. Remove from water and pat dry with paper towels.
3. 3. To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red pepper in a small bowl. Coat the entire pork with the rub.