- To make the brine mix: combine water, salt, sugar, pickling spice and curing salt in a large pot placed over low heat. Stir until sugar and salt is dissolved, then allow to cool completely.
- Place trimmed brisket into a large container, and cover with the cooled brine mixture. Refrigerate for 8-10 days, turning daily to ensure brine is evenly distributed.
- Remove brisket from brine, rinse under cold water and pat dry with paper towels. Allow to rest on counter for 1-2 hours.
- Preheat a smoker to 200f.
- Combine Black seasoning with pepper and coriander seeds, then season brisket thoroughly on all sides.
- Place into the smoker and cook until the brisket reaches about 165-170f, then wrap brisket tightly in butcher paper.
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Return brisket to smoker, and raise heat to 250f. Cook until internal temp measures 203-205f.
- Rest brisket in ambient temperature (on a counter, or outside if the temperature is above 65f) for an hour, then place into a cooler like a yeti to rest for a further 3-4 hours.
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Unwrap, slice and enjoy your pastrami.
NOTES:
*using a more marbled brisket will always yield a better result, prime or wagyu cross works best for this recipe.
*the overall cook (not including rest) time could take anywhere from 10-16 hours, depending on weather, smoker type etc.
OTHER TOOLS USED:
