Ingredients:

  • 4 quarts water
  • 1 ½ cups kosher salt
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ¼ cup pink curing salt (Prague Powder #1)
  • 2 tablespoons black peppercorns, coarsely crushed
  • 2 tablespoons coriander seeds, coarsely crushed
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon whole allspice berries
  • 1 tablespoon juniper berries, lightly crushed
  • 2 bay leaves, crumbled
  • 4 cloves garlic, smashed
  • 1 teaspoon ground ginger
  • 4-5 pound beef brisket point cut
  • ¼ cup coarsely ground black pepper
  • 2 tablespoons ground coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 teaspoon yellow mustard powder

Instructions:

  1. Combine all brine ingredients in a large pot. Bring to a simmer, stirring until salt and sugar dissolve. Cool completely.
  2. Submerge the brisket in the cooled brine. Weigh it down to ensure it stays fully submerged. Cover and refrigerate for 7-10 days.
  3. Remove the brisket from the brine. Rinse thoroughly under cold water. Soak in fresh cold water for 1-2 hours, changing the water several times, to remove excess salt.
  4. Pat the brisket dry with paper towels. Combine all rub ingredients in a bowl. Generously coat the brisket on all sides with the rub.
  5. Prepare your smoker to 225°F (107°C). Add wood chips according to your smoker's instructions. Smoke the brisket for 3-4 hours, or until the internal temperature reaches 175°F (79°C).
  6. Wrap the brisket tightly in aluminum foil. Place it in a steamer basket or on a roasting rack in a large pot. Add enough water to reach just below the basket/rack. Steam for 2-3 hours, or until the internal temperature reaches 203°F (95°C) and the brisket is probe-tender.
  7. Remove the brisket from the steamer. Let it rest, still wrapped, for at least 1 hour before slicing against the grain into thin slices.
  8. Pile the pastrami high on rye bread with mustard. Serve immediately.