Wagyu Pastrami

Ingredients:

Cured Brisket

2 tablespoons Whole black peppercorns

1 tablespoon Fresh ground black

1 tablespoon Whole coriander seeds

1 tablespoon Brown sugar

1 tablespoon paprika

2 teaspoons Garlic powder

2 teaspoons Onion powder

1/2 teaspoon Whole yellow mustard seeds

1/2 teaspoon Mustard powder

Grind all the spices together. A coffee grinder works great!

Note you may also use just a plain black pepper rub or any rub that you prefer. 

Set aside. 

Tools needed:

Smoker and utensils

Hot pads

Meat thermometer

Butcher paper 

1. Remove the brisket from the brine
1. After curing the brisket for 10 days in the refrigerator remove the brisket from the from the brine and wash it under cold water. 
   
2. If you want to remove more of the salt flavor from the brisket, soak the brisket in cold water over night. 
2. Next Day
3. Remove the brisket from the cold water bath and pat dry. 
4. Rub the already ground spices all over the brisket. The above rub should cover a 5# brisket. 
5. Place the meat in the smoker. Smoke the cured brisket until it reaches 160 to 170 degrees the crust is brown. 
6. Remove the cured brisket and wrap it tightly in butcher paper or foil. Smoke the cured brisket until it reaches 203 to 210 degrees.  
7. Remove smoke cured brisket from the smoker and let it rest for 15 to 30 minutes. 
8. Still covered with butcher paper while resting. 
9. Serve and slice to your liking.