NY-Style Pastrami

Prepare the Brine:

In a saucepan, toast the yellow mustard seeds, black peppercorns, allspice, and coriander seeds to release their fragrance. Then add a quart of cold water to the saucepan and the kosher salt, brown sugar, pink curing salt, bay leaves, red chili flakes, fresh garlic, cinnamon sticks, juniper berries, and cloves. Bring the mixture to a simmer, ensuring everything is dissolved. Transfer the brine to a deep hotel pan and add another 3 quarts of cold water to bring down the temperature. Submerge the brisket in the brine bath.

Brine the Brisket:

Ideally, brine the brisket for 7-14 days in the refrigerator. If you're short on time, use an injector to inject the brine into the brisket to ensure even curing. Let it sit in the fridge for a couple of days, flipping it occasionally for even curing.

Rinse and Pat Dry:

After brining, rinse the brisket in the sink to remove any excess spices and salt. Pat the brisket dry with paper towels.

Prepare the Rub:

Mix together the black pepper, ground coriander, mustard powder, and garlic powder to create the rub.

Generously coat all sides of the brisket with the rub mixture.

Fire up your smoker and preheat it to 275 degrees Fahrenheit (135 degrees Celsius).

Smoke the Brisket:

Place the seasoned brisket on the smoker grates with the fat cap facing up and the fatty side towards the fire. Smoke the brisket for about 6 hours.

Wrap the Brisket:

After 6 hours, take the brisket off the smoker and wrap it in foil, leaving the top exposed (foil boat method). Place it back on the smoker for an additional 3 hours until the internal temperature reaches 200-205 degrees Fahrenheit (93-96 degrees Celsius) and the brisket is tender.

Slow Cook Overnight:

After smoking, transfer the foil-wrapped brisket to the oven set at its lowest temperature and let it rest overnight.

After a long rest, your pastrami brisket is ready to be sliced. Enjoy it as a delicious sandwich with some bread, spicy brown mustard, and pickles.

Note: The curing process using pink curing salt gives the brisket its pastrami flavor but may result in a slightly firmer texture compared to traditional brisket.