This was my first attempt at making pastrami. I ordered an 8lb corned brisket from my butcher and picked it up a week later. Found a pot big enough to hold the brisket and filled with water. Change the water after 2 hours and fill again, change the water every hour at least 4 more times. This removes the salty taste from the meat during the brining process.
Next, make up the spices, I used:
¼ cup crushed black peppercorns
3 T of coliander seeds
3 T of mustard seeds
3 T brown sugar
2 T paprika
1 T garlic powder
Mix well and rub on brisket. Make sure you push hard enough to have the rub adhere. After both side are done, cover, I used suran wrap, and refrigerate for 2 to 3 days to give the meat time to absorb all those flavours.
This is the brisket after 10 hours in the smoker at 225 degrees. I applied cherry wood for about 5 hours , but I think next time I will cut down on the smoke to about 2 hours, maybe less. I found I could taste the smoke too much. At this point cover the brisket and let it cool for about 2 hours and place in fridge ‘till your ready to serve it. If you know how much you will eat you can cut the brisket in smaller pieces and freeze them.