This recipe took me three weeks to do. First, you put the 5-8 lb brisket ( trimmed ) into a brine made from 2 T whole peppercorn 1 1/2 T dry thyme 3 T crumbled bay leaves 2 t whole cloves 1/4 cup minced garlic 16 cups water 3/4 cup demerara sugar 3/4 cup kosher salt bring water, sugar and salt to a boil and add the rest of the spices. Let steep for 1 hour and when the brine is cool put it in a 2 1/2 gal ziplock bag with the brisket. Put in fridge for 3 weeks and turn is every 3-4 days. The picture below is after it has come out of the brine. wash the brisket and dry off. Then rub the brisket with a dry rub made from 3 T ground coriander 3 T ground pepper ( butcher's blend ) 6 cloves of minced garlic 1 1/2 t yellow mustard seeds 2 T kosher salt 1/4 cup demerara sugar 1/4 cup paprika 1 T ground ginger after completely covering the brisket, put it in the fridge over night The picture below is after it had reached 160 in the smoker. I then put apple juice in the pan and covered it until it reached 190. below - after it reached the temp and taken out of the pan to rest. I then sliced it up to make pastrami on rye sandwiches for friends. I took enough for 12 sandwiches to work and they all raved how good it tasted. They all said that I can try my practise work on them There wasn't any left so will have to do it all over again.