Homemade Smoked Pastrami

To make the brine, combine water, kosher salt, curing salt, sugar, coriander seeds, mustard seeds, pickling spice, smashed garlic, and whole cloves in a large stock pot.

Bring the brine mixture to a boil to dissolve the salt and sugar.

Pour the hot brine into a large, food-safe container and add a large bowl of ice to cool it down completely.

Once the brine is cold, submerge the beef brisket completely.

Cover the container and refrigerate for 7 days.

After 7 days, remove the brisket from the brine and rinse it thoroughly under cold running water.

Pat the brisket completely dry with paper towels.

Place the brisket on a wire rack set over a baking sheet and leave it uncovered in the refrigerator overnight to form a pellicle.

For the rub, combine freshly ground black peppercorns, coriander seeds, mustard seeds, brown sugar, smoked paprika, garlic powder, and onion powder in a bowl. Mix well.

Apply the rub generously to all sides of the brisket, patting it on to adhere.

Prepare a smoker with lump charcoal and wood, aiming for a stable temperature of 250°F.

Place the brisket on the smoker and cook until it reaches an internal temperature of 160°F.

Remove the brisket from the smoker and wrap it tightly in butcher's paper.

Return the wrapped brisket to the smoker and continue cooking until it reaches a final internal temperature of 200°F.

Remove the pastrami from the smoker and let it rest in the paper until it cools down to an internal temperature of 150°F.

Once rested, slice the pastrami against the grain and serve.