New York Style Pastrami Coriander-Pepper

Bring 1 liter of water to a boil, stir in curing salt, brown sugar, 5g pepper, 5g coriander, garlic powder and mustard seeds until fully dissolved. Cool brine to below 4°C before use.

Submerge brisket in cold brine, weigh down to keep fully covered. Cure in refrigerator at 2-4°C for 7-10 days, turning daily.

Remove meat from brine, rinse under cold water and soak in fresh water for 12 hours, changing water every 4 hours. Pat dry and air-dry on a rack in the refrigerator uncovered for 12 hours.

Coarsely grind remaining black pepper and coriander and mix together. Brush meat all over with a thin layer of mustard, then press the spice mixture firmly and evenly onto all surfaces.

Preheat smoker to 110°C. Smoke pastrami at 110°C using cherry or hickory wood for 4-6 hours until internal temperature reaches 72°C and a dark bark has formed.

Wrap smoked pastrami in foil or place in a steamer and steam at 75°C for 3-4 hours until internal temperature reaches 90°C. This renders the fat and makes the meat incredibly tender.

Remove pastrami from steamer and rest for at least 30 minutes. Slice thinly against the grain. Best served warm.