Montreal Style Pastrami

• 2 fresh pork leg muscle outside
• 1 cup kosher salt
• 3 tablespoons black pepper ground
• 3 tablespoons ground coriander
• 1 tablespoon prague powder #1
• 1 tablespoon sugar
• 1 teaspoon bay leaf ground
• 1 teaspoon ground cloves
• 3 tablespoons black pepper ground
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dill weed
• 1 teaspoon ground mustard
• 1 teaspoon celery seed
• 1 teaspoon crushed red pepper

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.
4. 4. Fire up smoker or grill to 225u0b0F, adding wood as needed to come up to temperature. When the wood is ignited and producing smoke, place pork in, fat side up, and smoke until an instant read thermometer registers 165u0b0F when inserted into the thickest part of the meat (about 6 hours).
5. 5. Transfer pork to a large roasting pan with V-rack. Place roasting pan over 2 burners on the stovetop and fill with 1 inch of water. Bring water to a boil over high heat, and then reduce to a simmer. Cover the roasting pan with aluminum foil to create an airtight lid and steam the pork until an instant read thermometer reads 180u0b0F when inserted into the thickest part of the pork. This will take between 1-2 hours, if needed - replenish the water at the bottom of the pan to create steam.
6. 6. Transfer the pork to a cutting board and rest.
7. 1. Slice, and serve, preferable on rye bread with mustard and pickles.

pork, kosher salt, black pepper, ground coriander, sugar, bay leaf ground, ground cloves, black pepper, ground coriander, paprika, garlic, onion powder, dill weed, ground mustard, celery, red pepper

Taken from www.yummly.com/recipe/Montreal-Style-Pastrami-2255435 (may not work)