Pastrami

Start by removing the point from the flat by following along the large piece of fat running along with both the fat and the brisket. Keep cutting, pulling, peeling it back, and once it’s real thin cut straight through to the bottom.

Once done, trim any excess fat off down to a ½-inch.

For the brine, in a large container combine dark brown sugar, kosher salt, coriander seeds, mustard seeds, cloves, Prague powder #1, hot pepper flakes, crushed bay leaves, sprigs of rosemary, garlic cloves, juniper berries, and water. Stir to combine.

Add meat to the brine, cover, and refrigerate for 6 days. Flip the meat after 3 days.

Remove the meat and place it to the side. Toss the brine, and replace it with fresh water before adding the meat back to the container. Fridge for an additional night.

Remove the meat and place it on a paper towel. Dry the meat using paper towels.

Season the brisket generously with the spice mixture on all sides. (see Pastrami Rub)

Prep a smoker to 225F, and smoke the brisket for 6-7 hours or until an internal temperature of 150F.

Place the brisket on a wire rack set on a baking sheet, and pour boiling water to the bottom of the tray, tightly cover with foil (foil shouldn’t touch the meat), and pop into a 325F oven to steam cook for 2 hours or the internal temperature is between 195-203F.

Wrap in butcher’s paper and let it rest for at least 15-20 minutes.