Want the best homemade pastrami recipe? Not just any pastrami, but NY deli style pastrami. This pastrami was made from Prime Wagyu beef brisket. Easy & delicious!
Place brisket in a tub with a tight fitting lid. Mix all brine ingredients and stir until sugar and salt is dissolved. Pour over brisket, cover and refrigerate for 6 - 7 days.
Remove brisket, rinse and pat dry. Coarsely grind peppercorns and coriander in a coffee grinder. Coat the brisket all over with the peppercorn and coriander mixture.
Smoke at 225 degrees until the internal temperature reaches 165 degrees. Then wrap the brisket tightly in two or three layers of heavy aluminum foil and return to the smoker. Continue to cook until the internal temperature reaches 185 degrees.
Remove the brisket from the smoker and wrap it in a bath towel (foil and all). Place it in an ice chest to rest for two hours. Carve and serve.