Prepare the Brisket: Trim the brisket, leaving roughly ¼ inch of fat on the fat cap. Remove any loose pieces of fat and silver skin. You can leave the brisket whole, or separate the flat and point if you want it to cure a little more evenly.

Make the Cure: Combine the kosher salt, Cure #1, brown sugar, peppercorns, coriander, bay leaves, mustard seeds, allspice, cloves, garlic, cinnamon and pickling spice. Rub the cure mixture thoroughly over every surface of the brisket. Place the brisket in a large food-safe container or vacuum bag. Refrigerate at 34-38°F.

Cure the Brisket: Cure for approximately 5-7 days, turning the brisket over once a day so the cure remains evenly distributed. For a very thick whole packer brisket, I'd lean toward 7 days. The meat will become noticeably firmer and darker as it cures. This is where things get really good. 😎.

Rinse and Soak: After curing, rinse the brisket thoroughly. Place it in cold water for 1-2 hours, changing the water once. Pat completely dry.

Make the Pastrami Rub: For a 10-pound brisket: ½ cup coarse black pepper. ½ cup cracked coriander. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon brown sugar. 1 teaspoon mustard powder. Mix everything together. Lightly coat the brisket with yellow mustard or another thin binder, then apply the rub heavily on all sides.

Smoke the Pastrami: Set your smoker to 250-275°F. Use a mild-to-medium smoke such as: Oak. Hickory. Cherry. Pecan.

Place the brisket on the smoker with the fat side positioned according to your cooker. Smoke until the internal temperature reaches approximately 200-207F and the bark is dark and well established.

remove rest for 3+ Hours slice and enjoy!