1. To make the brine mix: combine water, salt, sugar, pickling spice and curing salt in a large pot placed over low heat. Stir until sugar and salt is dissolved, then allow to cool completely.
2.  Place trimmed brisket into a large container, and cover with the cooled brine mixture. Refrigerate for 8-10 days, turning daily to ensure brine is evenly distributed.
3. Remove brisket from brine, rinse under cold water and pat dry with paper towels. Allow to rest on counter for 1-2 hours.
4. Preheat a smoker to 200f.
5.  Combine Black seasoning with pepper and coriander seeds, then season brisket thoroughly on all sides.
6.  Place into the smoker and cook until the brisket reaches about 165-170f, then wrap brisket tightly in butcher paper.
7.  Return brisket to smoker, and raise heat to 250f. Cook until internal temp measures 203-205f.
   
8.  Rest brisket in ambient temperature (on a counter, or outside if the temperature is above 65f) for an hour, then place into a cooler like a yeti to rest for a further 3-4 hours.
9. Unwrap, slice and enjoy your pastrami.
   
   NOTES:
   *using a more marbled brisket will always yield a better result, prime or wagyu cross works best for this recipe.
   *the overall cook (not including rest) time could take anywhere from 10-16 hours, depending on weather, smoker type etc.

OTHER TOOLS USED:

- TRIMMING KNIFE

- SLICER KNIFE

- BUTCHERS PAPER

- DISPOSABLE CUTTING BOARDS

- PAPER DISPENSER