Step

• 1

  Plan ahead! This recipe requires brining for 3 days and refrigeration overnight.

• 2

  For the Brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns and allspice berries. Let cool completely, then immerse the meat weighing it down with a plate if necessary. Refrigerate for 3 days.

• 3

  For the Rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves and pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.

• 4

  Remove the meat from the brine and rinse under cold running water and pat dry with paper towels. Sprinkle the the rub on the brisket and cover tightly with plastic wrap. Refrigerate for 24 hours.

• 5

  When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes.

• 6

  Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke meat for 3 to 4 hours.

  225 ˚F / 107 ˚C

  03:00

• 7

  Remove from grill and wrap in foil making sure to seal very well. Place back on grill and continue cooking for another 3 to 4 hours or until a thermometer inserted in the thickest part of the meat registers an internal temperature of 204℉.

  225 ˚F / 107 ˚C

  204 ˚F / 96 ˚C

• 8

  Remove from grill and rest in foil for at least 30 minutes before slicing. If you want cold pastrami, allow to cool completely, refrigerate until chilled and then slice. Enjoy!