Article in English: Combine the two spices in a mortar and grind them down into a powder using a pestle.  If you do not have a mortar and pestle, you could also grind the spices with a coffee grinder or the side of a knife. If using a coffee grinder, make sure to clean the machine well before using it for coffee. If using a knife, crush the coriander seeds and peppercorns into powder by smashing them on a cutting board with the side of your knife, using the heel of your hand to apply pressure to flat side of the blade from the other side. Remove the beef brisket from the brine mixture and pat dry with clean paper towels. The cut of meat needs to be fairly dry in order to get the dry rub to stick effectively. There can be a little dampness, but it should not be “dripping wet.” Apply the pepper and coriander rub over all sides of the brisket generously, using up to the full amount, if desired. Most of the surface should be covered. If, however, you prefer a less potent flavor, you can cut down on the amount of rub you use and apply it only according to your own tastes.

Summary in Chinese:
用同样的方法来研磨胡椒和香菜籽并混合做成佐料。 弄干牛腩。 抹佐料。