Smoked Pastrami (Chef-Inspired)

• 6-8 lbs. brisket point
• 1 gallon water
• 1 cup salt
• 1 cup white sugar
• 1/3 cup dark brown sugar
• 1/4 cup pink curing salt
• 1/3 cup honey
• 6 garlic cloves
• 2 tbsp black peppercorns
• 1 tbsp yellow mustard seeds
• 2 tbsp coriander seeds
• 2 tbsp red chili flakes
• 1.5 tbsp allspice
• 1 tbsp ground mace
• 2 cinnamon sticks, crushed
• 2 dried bay leaves, crumbled
• 2 tbsp whole cloves
• 3 tbsp ground ginger

Toast the mustard seeds, black peppercorns, and coriander seeds. Place in a large stock pot along with brisket and all other ingredients. Bring to a boil and then let cool. Cover and refrigerate for 3 days.

• 2 tbsp coriander seeds
• 3 tbsp black peppercorns
• 2 tbsp fennel seeds
• 2 tbsp yellow mustard seeds
• 1 tbsp smoked paprika

Remove the brisket from brine. Thoroughly rinse the brisket in cold water and pat dry. Toast all of spices and grind in a spice grinder to a medium coarse grind. Firmly press spice rub into the brisket, being sure to cover the entire surface. Place the brisket portions on a wire rack. Place the rack on a tray and refrigerate until ready to smoke.

Set the brisket in the smoker. Cook at 220F until the brisket reads at an internal temperature of 175-180 F, approximately 12 hours. Smoke with wet maple chips, replacing the chips 3-4 times during the smoking process. When done smoking, wrap the brisket in plastic and cool at room temperature for one hour. Chill for at least one day. Reheat the brisket in the oven (along with a pan of water on lower shelf for moisture) at 175F for 45 minutes.