Montreal Beef Rub

1 tbsp celery seed
1 tbsp fresh ground black pepper
2 tsp fennel seeds… crushed
2 tsp Indian Coriander seeds…. Crushed
1 1/2 tsp cumin
2 1/2 tsp allspice
2 tbsp turbinado sugar
1 tbsp brown sugar
1 1/2 tbsp salt
1 1/2 tbsp Hungarian paprika
1 tbsp garlic powder

Use a mortar and pestle (or a bowl and a glass) to crush the Indian coriander and fennel seeds. Mix all the dry rub ingredients up in a bowl.

Marinade beef (minimum 3-pound roast or brisket) in Red wine (Cabernet or Burgundy) for at least 5-hours. Pat dry with paper towels. Cover with the dry rub, thick. Rub it in well. Place meat in a large freezer zip lock bag. And refrigerate overnight.
Prepare smoker for cooking. Allow meat to sit out for half an hour or so. In a pan under the meat, put water, vegetable oil (about 2 or 3 tbsp), 4 crushed garlic cloves and any leftover dry rub.
Place 4 or 5 strips of bacon (un-cooked) over the top of the meat, prior to placing in the smoker.
Smoke on hickory (oak would be good too) for around 1 ½ hours per pound, or until the internal temperature is 149 degrees.