Homemade Pastrami

4 lbs beef brisket

Brine:
1 gallon distilled water
8 oz coarse kosher salt
2 t. Prague Powder #1
1 C. dark brown sugar (optional)
5 T. pickling spices (optional)
4 cloves garlic, smashed or pressed (optional)

Rub:
2 T. whole black peppercorns
1 T. whole coriander seeds
1/2 t. whole mustard seeds
2 T. fresh coarsely ground black pepper
1 T. coriander powder
1 T. brown sugar
1 T. paprika
2 t. garlic powder
2 t. onion powder
1/2 t. mustard powder

If meat is larger or smaller than 4 lbs. use the cure calculator at:
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely

Brine the brisket:
1. Mix all cure ingredients and the distilled water.  Stir until they dissolve and put in a container large enough to hold the brine and the meat/
2. Take the meat and remove as much fat as possible leaving a 1/8" layer on one side.  Separate the point and flat if a full brisket and optionally cut the flat in half to create more manageable pieces.
3. Add the meat to the curing solution and weigh down if necessary to ensure it remains submerged, ensuring it is covered by at least 1".  Refrigerate and let cure for 5 days, and up to 7 if the meat is more than 2" thick.

Desalinate:
Remove the meat from the brine and discard the brine.  Put the cured brisket in a pot with cold water in the fridge for at least 8 hours to remove the excess salt.

Rub:
1.  With a mortar and pestle or by placing the whole seeds in a bag, smash them up to they are cracked, but not completely powdered.  Optionally you can use only powdered spices.
2. Blend together all the spices.  Rinse the meat and while still damp, apply the rub liberally, about 4 T. per square foot of service.  Optionally, prior to rubbing the spices on the meat, apply a thin layer of mustard to help the spices adhere.
3. Put in the fridge for a minimum of 2 days.  Do not wrap as the rub just sticks to the plastic wrap.

Smoke:
1. Preheat smoker to 225 and add soaked wood chips.  Smoke the meat over indirect heat.  If planning to steam the meat after smoking, smoke until it reaches the stall at about 150.  Then remove from the smoker and either steam immediately or wrap in foil and refrigerate for up to a week before steaming.  Otherwise, smoke until it reaches 203 F.  
2. If steaming, if you have a bamboo or metal steamer that the meat will fit in, use that.  Otherwise make a steamer by putting a wire rack in a baking pan, using wads of foil to keep it out of the water.  Unwrap the meat and put it on foil so the steam will not wash off too much rub.  Cover.  Take care if making a steamer and if using foil to cover that that foil does not touch the meat.  With the salt, water, steel and aluminum an electrical charge can be created that can melt the foil.  Steam an hour or two until the meat is heater through to 203 F.  Once up to temp, optionally place on a hot grill or under the oven or broiler for a minute or two to firm the crust back up.
3. Slice against the grain and serve.