Smoked Pastrami (Chef-Inspired)

Method

Directions

1. 1
   Toast the brine's mustard seeds, black peppercorns, and coriander seeds. Place them in a large stock pot with the brisket and all other brine ingredients. Bring to a boil, then let cool.
2. 2
   Cover and refrigerate for 3 days.
3. 3
   Remove the brisket from the brine, rinse thoroughly in cold water, and pat dry.
4. 4
   Toast the spice rub spices, then grind in a spice grinder to a medium-coarse grind. Firmly press the rub into the brisket, covering the entire surface.
5. 5
   Place the brisket on a wire rack set on a tray. Refrigerate until ready to smoke.
6. 6
   Smoke at 220°F until the internal temperature reaches 175-180°F, approximately 12 hours. Use wet maple chips, replacing 3-4 times during the smoke.
7. 7
   Wrap the brisket in plastic and cool at room temperature for one hour, then chill for at least one day.
8. 8
   Reheat in a 175°F oven (with a pan of water on the lower shelf for moisture) for 45 minutes before slicing.