Make the cure by combining the water, kosher salt, pink curing salt, pickling spice, sugar, and crushed garlic cloves in a pan. Bring the mixture to a boil, stirring occasionally, until the salt and sugar dissolve completely. Let it cool to room temperature and then add 5 lbs of ice to the mixture. Stir until the ice is melted and the mixture is chilled.

Trim the brisket by leaving 1/4 inch of fat on the meat and removing any silver skin from the meat side.

Add the brisket to a large zip lock bag and pour in the cure mixture. Seal the bag and place it in the refrigerator for at least 7 days.

Remove the brisket from the cure and rinse it under cold water. Pat it dry with paper towels.

Apply the dry rub by mixing together the cracked black pepper and cracked coriander in a small bowl. Apply the dry rub generously to the brisket, making sure to coat it evenly.

Preheat your smoker to 225 degrees Fahrenheit. Place a water pan on the bottom rack of the smoker.

Smoke the brisket on the top rack of the smoker until it reaches an internal temperature of 175 degrees Fahrenheit. This should take around 6-8 hours.

Wrap the brisket tightly in foil and place it in a raised water pan with a rack. Let it smoke until it reaches an internal temperature of 203 degrees Fahrenheit.

Remove the brisket from the smoker and let it rest for 1 hour before slicing it against the grain and serving.