Trim the brisket leaving about 1/8-1/4 inch of fat along the top.
Mix the salt, ground coriander, black pepper, sugar, ground cloves, bay leaves, and Prague Powder #1 in a small bowl.
Rub the brisket all over and pop it into a zipper-top bag, and put it into the fridge.
Turn the brisket daily, massaging the liquids around the beef.
Remove the brisket from the dry cure early on the 8th day and give it a good rinse under tap water.
Soak the brisket in clean, cold tap water for 20 minutes, then replace the water with fresh water, soaking it for another 20 minutes to remove any excess salt. Repeat for a total of 4 soaks.
Dry the brisket with paper towels.
Combine the crushed black peppercorns, crushed coriander seeds, and crushed mustard seeds in a small bowl, then rub the brisket all over with the crushed spices.
Fire up your smoker and smoke the rubbed brisket at 180-F for about an hour, then turn up the temperature to 225-F until the internal temperature reaches 165-F.
Remove the brisket from the smoker and set up a stove-top steamer. I used a large roasting pan with a v-rack. Add enough water to the bottom of the pan so that it is barely touching the bottom of the rack, then steam the brisket until it reaches an internal temperature of 200-205-F. Add water as needed.
Remove the brisket and let it rest until cool to the touch.
Refrigerate the brisket for 4-6 hours or overnight, then thinly slice it with a meat slicer.
Build the sandwich of your dreams, and enjoy!