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1
Trim the external fat on the brisket to 1/16 in./1.50 mm thick.
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2
In a brining tub, combine the water, salt, sugar, and Insta Cure.
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3
Mash the garlic cloves and crush the pickling spice and add to the brine solution.
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4
Weigh the brisket and inject the brisket with brine equal to about 10 percent of its weight.
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5
Place the brisket in the brining tub and use a plate or rack to keep it completely below the surface.
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6
Brine the brisket for 3 days.
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7
After 3 days, remove the brisket from the brine and soak it in warm water for 30 minutes.
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8
Drain and dry the brisket.
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9
Grind the coriander and peppercorns to medium-fine in a spice grinder.
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10
Rub the spices over the surface of the brisket on all sides.
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11
Cold-smoke the brisket for 2 hours.
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12
Hot-smoke the brisket at 185F/85C to an internal temperature of 155 to 160F/68 to 71C.
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13
The smoke intensity should be about medium; you do not want it to be too strong.
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14
Cherry, mesquite, and hickory are woods that go well with beef products.
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15
To finish the pastrami, simmer in water until tender, about 2 hours.
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16
It may also be cooled, wrapped, and refrigerated for up to 2 weeks.
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17
To reheat the brisket, place it in water or stock and reheat to an internal temperature of 165F/74C.
