Pastrami

Ingredients

• For the dry-cure:
• 5 tablespoons Morton Tender Quick
• 2 tablespoons packed dark brown sugar
• 2 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 1 tablespoon granulated garlic
• 1 teaspoon ground allspice
• 1 teaspoon ground bay leaves
• 1 brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch
• For the rub:
• 3 tablespoons coarsely ground black pepper
• 2 tablespoons coarsely ground coriander
• 1 tablespoons granulated garlic
• 2-3 fist-size chunks of medium smoking wood, such as oak or hickory
• Type of fire: Indirect
• Grill heat: Low

Directions

1. For the dry-cure, stir the Morton Tender Quick, dark brown sugar, black pepper, coriander, granulated garlic, allspice, and bay leaves together in a small bowl. Rub the cure all over the brisket, then seal the meat inside a large resealable plastic bag. Set it in the coldest area of the refrigerator for 4 days, turning the brisket twice a day.
2. Take the brisket out of the bag and rinse it thoroughly under cold running water, removing as much of the cure as you can. Put the brisket in a large container, cover it with water, and soak for 30 minutes. Lift it out of the water and blot it dry with paper towels.
3. For the rub, combine the black pepper, coriander, and granulated garlic in a small bowl. Cover the brisket on all sides with the rub.
4. Heat your smoker or grill to 225 degrees F, and once it reaches temperature, add the smoking wood. When the wood has caught and is giving off smoke, set the brisket inside with the fat side facing up. Smoke until an instant read thermometer inserted into the thickest section of the brisket reads 165 degrees, about 4 to 6 hours.
5. Take the brisket out of the smoker, wrap it in heavy duty aluminum foil, and rest it for 1 to 2 hours. Slice and serve it hot, or chill it and cut it thin once cold.