Pork Brisket Pastrami

Preparing the Brine:

-In a pan, toast coriander seeds, mustard seeds, allspice berries, star anise, juniper berries, red chili flakes, and black peppercorns until fragrant and slightly crackling.

-Transfer the toasted spices to a pot and add 2 quarts of water.

-Add salt, brown sugar, bay leaves, pink curing salt, and a cinnamon stick to the pot.

-Bring the mixture to a simmer, ensuring everything is dissolved and combined.

-Pour the brine into a deep hotel pan, and add the remaining 2 quarts of ice water. Whisk until the ice is melted.

-Optionally, strain some of the brine for injecting the pork brisket (injecting is optional).

-Submerge the pork brisket in the brine, cover the pan, and refrigerate overnight, allowing it to brine for 24 hours.

Preparing the Pork Brisket:

-Remove the pork brisket from the brine and give it a light rinse. Pat it dry with paper towels.

Making the Rub:

-In a bowl, combine 1 part 16 mesh black pepper, 1 part toasted coriander, 1/2 part granulated garlic, and 1/2 part granulated mustard.

-Apply the rub evenly and generously on all sides of the pork brisket.

Smoking the Pork Brisket:

-Fire up the smoker to around 275-300 degrees Fahrenheit (135-150 degrees Celsius) with the fat cap facing up.

-Place the seasoned pork brisket on the grill and smoke for several hours until the internal temperature reaches around 170 degrees Fahrenheit (77 degrees Celsius).

Wrapping and Finishing:

-Remove the pork brisket from the pit and add a touch of pork fat if desired.

-Wrap the brisket tightly in foil and return it to the pit until it reaches an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius).

-Once up to temp allow the wrapped brisket to rest for a while before slicing and serving.

-Enjoy your tender and flavorful smoked pork brisket!