- 7 pounds USDA Choice brisket flat
- ½ gallon water
- 1 cup kosher salt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 3 teaspoons pink curing salt, not Himalayan pink salt
- 2 tablespoons whole coriander seeds
- 2 tablespoons pickling spice
- 1 tablespoon whole mustard seeds
- 4 garlic cloves, minced
- 1 tablespoon red pepper flakes
- 3 bay leaves, crushed
- 2 quarts chilled water
- 2 tablespoons vegetable oil
- 1 cup reduced-sodium beef broth
- Rinse the brisket, pat it dry and trim the fat cap, so it is 1/8 inch thick.
- Bring the water to a boil in a medium pot.
- Reduce to a simmer once boiling, then add the kosher salt, sugars, pink curing salt, coriander seeds, pickling spice, mustard seeds, garlic, red pepper flakes, and bay leaves.
- Simmer for 12-15 minutes.
- Remove the brine from the heat and set it aside for 15 minutes to cool down.
- Add the cool water until the brine temperature reaches 40 degrees Fahrenheit.
- Transfer the brisket to a large non-reactive container.
- Pour the brine over the brisket, cover the container, and refrigerate for 5-6 days. Flip the brisket flat once every day.
- Remove the brisket flat from the brine and pat dry with paper towels.
- Preheat your Z-Grill (preferably with branded wood pellets) or other wood pellet grill to 250 degrees Fahrenheit.
- Crush the coriander and mustard seeds with a meat mallet, mortar and pestle, or rolling pin.
- Add to a bowl with the black pepper and garlic powder. Mix to make the spice rub.
- Apply the vegetable oil to the brisket, then add the spice rub. Apply the rub all over the brisket flat.
- Transfer the brisket to the grates, close the lid, and smoke for 5-6 hours or until the internal temperature reaches 165-170 degrees Fahrenheit.
- Fill a spray bottle with beef broth and spritz the beef with beef broth every hour.
- Increase the pellet grill’s temperature to 300 degrees Fahrenheit and cook for 1 hour and 30 minutes or until the internal temperature reaches 200 degrees Fahrenheit.
- Remove the pastrami from the smoker and rest for 30-40 minutes.
- Thinly slice the pastrami against the grain using a sharp knife or load it onto a deli slicer, then serve as desired. It tastes great sandwiched between two slices of toasted bread with mustard and sauteed onions.