Steps

• 1

  In a large pot, combine the water, kosher salt, granulated sugar, brown sugar, curing salt, pickling spice, mustard seeds, and garlic. Bring to a simmer over medium-high heat, stirring occasionally, until the salt and sugar have dissolved. Pour the brine into a large roasting pan and let cool, then refrigerate until chilled.

• 2

  Using a metal skewer, poke holes all over the brisket. Add the brisket to the roasting pan with the brine and cover the pan with plastic wrap. Weigh the brisket down with heavy plates to keep it submerged in the brine and refrigerate for 5 days, turning it once a day.

• 3

  Remove the brisket from the brine and pat dry with paper towels. Place the brisket, fat-side up, on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 24 hours.

• 4

  Remove the brisket from the refrigerator and let come to room temperature.

• 5

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  In a spice grinder, coarsely grind the peppercorns and coriander seeds. Cover the fat side of the brisket with the peppercorn-coriander mixture.

• 7

  Place the pastrami directly on the grill grates, spiced side up. Insert the probe into the thickest part of the brisket. Close the lid and smoke until the internal temperature reaches 160°F, 3-4 hours.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  04:00

  Super Smoke

• 8

  Remove the smoked pastrami from the grill and tightly wrap in foil. Return to the grill and reinsert the probe. Close the lid and continue cooking for until the internal temperature reaches 204°F, 3-4 hours more.

  225 ˚F / 107 ˚C

  204 ˚F / 96 ˚C

  04:00

  Super Smoke

• 9

  Remove the pastrami from the grill and let rest in the foil for at least 30 minutes before unwrapping slicing. If you prefer cold pastrami, let cool completely, then refrigerate until chilled before slicing. Enjoy!