Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. Freeze the brisket for 1 hour beforehand to ease slicing.

Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.

Sprinkle the brown sugar mixture over the corned beef strips and massage into the meat until evenly coated.

Place strips on the trays of a dehydrator without overcrowding.

Set the dehydrator to 155°F (69°C) according to manufacturer's directions. Dehydrate for 2 hours.

Flip the strips over and dehydrate until desired consistency is reached, about 1.5 hours.

Turn off the dehydrator, remove the lid, and let jerky sit for 1 hour for final drying.