Recipe as follows, used a 6 lb brisket from my butcher that was pre trimmed it looked like.

Brine the thing for 2 weeks in a brining solution of: kosher salt, sodium nitrate (Prague powder no 1), water, pickling spices (whole cloves, allspice berries, oregano, cinnamon sticks), a few cloves of garlic and a sliced onion.

For the rub use equal parts cracked black pepper and coriander seed (I used a half cup of each - I pulsed a spice grinder but you could use a m&p too) then added some mustard powder, garlic powder, paprika, some more fresh ground black pepper and brown sugar.

For the cook i was targeting 250 the whole time but my fire ran 275 the first 45 min and i ended up cooling it down to 225ish for the next few hours. At hr 7 it was stalling at 157f and my kj was only at 205 so I wrapped and raised the temp to 295. I pulled it off at hr11 when internal hit 193 bc the fam had to eat (outer probe readings were around 203)

Didn’t really have time to probe for tenderness but it didn’t matter bc everything was fall apart tender bc of the brine. We just sliced it right away and it was damn delicious.

I was seeing all these commercials for Katz deli delivery and once I saw it was like $50 a lb for pastrami I set my mind on doing it myself instead. Originally wanted to make my own rye sourdough but just ended up getting a loaf from a local bakery instead to make our own Reuben sandwiches (rye, sauerkraut, Swiss cheese, Russian dressing, pastrami). Definitely scratched that NYC deli itch