First Step: Prepare the curing brine In a large pot, combine 3 quarts water with kosher salt, pink curing salt, granulated sugar, pickling spices, whole coriander seeds, whole mustard seeds, and minced garlic. Bring to a boil, stirring until all salts and sugar dissolve. Remove from heat and add an equal amount of ice-cold water to cool the brine completely. Refrigerate if needed to chill thoroughly before using.

Second Step: Brine the brisket Trim the brisket fat to about 1/4 inch and fully submerge it in the cooled brine inside a large container. Keep the brisket submerged using weights if necessary. Refrigerate for 10 to 12 days, flipping daily to ensure even curing. For thinner cuts, a shorter brine of 2 to 3 days is possible but less flavorful.

Third Step: Post-brine preparation Remove the brisket from the brine and rinse it thoroughly under cold water to wash off excess salt and spices. Pat dry with paper towels and allow the meat to air dry, uncovered in the refrigerator for up to 24 hours to form a pellicle, aiding spice adhesion and smoke absorption if smoking.

Fourth Step: Apply the spice rub Mix ground coriander, freshly ground black pepper, and smoked paprika to create the spice rub. Bring the brisket to room temperature (about 2 hours), then evenly coat both sides with the rub, pressing it gently to form a flavorful crust.

Fifth Step: Cook the pastrami Choose between two cooking methods:

• Oven method: Preheat oven to 300°F (150°C). Place the brisket on a roasting rack in a pan with 4 cups water below. Cover tightly with foil and roast about 1 hour per pound (roughly 5 hours for 5 pounds), or until internal temperature reaches 200°F (93°C). Check the temperature after 3 hours to avoid overcooking.
• Smoking method (optional): Smoke the brisket over indirect heat with fruit woods like cherry or hickory for 2 to 4 hours. Then transfer to a low oven (200–250°F / 93–120°C), add ½ cup water to a covered pan to create steam, and cook 2 to 4 more hours until tender.

Final Step: Rest and slice Let pastrami rest for at least 30 minutes to redistribute juices. Slice against the grain as thinly as possible for the best texture and tenderness. Store tightly wrapped in the refrigerator for up to one week or freeze for up to six months for longer storage.