Homemade BBQ Pastrami

Instructions

1. Make the Cure Brine: In a pot combine water, kosher salt, pink curing salt, both sugars, pickling spice, toasted coriander & pepper, garlic/onion/mustard powders. Bring to a simmer just to dissolve, then chill completely.
2. Submerge the Brisket: Place the flat in a large, food-grade zipper bag or non-reactive container. Pour the cold brine over it, ensuring the meat is fully covered. Refrigerate 5 days, turning the bag once daily.
3. Rinse & Dry: After curing, rinse the brisket under cold water to remove excess salt. Pat dry with paper towels. Let it air-dry uncovered in the fridge for 1 hour to develop a tacky "pellicle" that will hold the rub.
4. Apply Wet Rub: Mix Worcestershire sauce with a splash of water (or liquid smoke). Rub the entire surface of the meat, then coat generously with TexasBBQRub Old No. 2. The rub should form a paste; add a little more sauce if needed.
5. Rest Before Smoking: Wrap the seasoned brisket loosely in a single layer of butcher paper and refrigerate 2 hours (or overnight) to let flavors meld.
6. Preheat the Smoker: Set indirect heat to 225 degrees F. Add hickory/oak (or cherry) wood chunks for a steady smoke flow.
7. Smoke the Pastrami: Place the brisket flat fat-side up on the grill grate. Smoke until the internal temperature reaches 165 degrees F (~6 hrs). Spritz with beef broth every 45 minutes to keep surface moist.
8. Wrap & Finish: When 165 degrees F is reached, tightly wrap the meat in foil (or a second layer of butcher paper) and return to the smoker. Continue cooking until the internal temperature hits 195-200 degrees F and the meat is fork-tender (~1 - 11/2 hrs more).
9. Rest & Slice: Remove from heat, keep wrapped, and rest 30 minutes. Then slice against the grain into thin (1/4-inch) slices for classic pastrami sandwiches.