SMOKED CORNED BEEF BRISKET, A.K.A. PASTRAMI

Makes 6 to 8 servings

PASTRAMI RUB

¼ cup (26 g) coarsely ground black pepper

2 tbsp (12 g) ground coriander

1 tsp dry mustard

1 tbsp (15 g) light brown sugar

1 tbsp (7 g) paprika

2 tsp (6 g) garlic powder

2 tsp (5 g) onion powder

BRINE

1 gal (3.8 L) water

1 cup (300 g) kosher salt

½ cup (115 g) packed light brown sugar

1 tsp Prague powder (pink pickling salt)

6 to 8 cloves garlic, crushed

¼ cup (25 g) pickling spice

4 bay leaves

1 (5-lb [2.3-kg]) brisket flat

Optional fixings: rye bread, sauerkraut, prepared mustard

Prepare the rub: In a small bowl, combine all the rub ingredients, then set aside.

Prepare the brine: In a large stockpot, combine all the brine ingredients. Bring to a simmer over medium-high heat, stirring to dissolve the salt and sugar. Remove the brine from the heat and allow it to cool to room temperature, then place it in the refrigerator to cool to 45°F (7°C) before using.

Place the brisket, fat side up, on a cutting board and trim the fat down to about ⅛ inch (3 mm). Turn the meat over and trim the silver skin from the surface of the meat.

Place the brisket into a large, nonreactive lidded container. Pour the brine over the brisket to submerge it and cover with the lid. Brine the brisket in the refrigerator for 8 to 10 days.

Remove the brisket from the brine and discard the brine. Rinse the brisket under cool running water to remove any excess salt and pickling spices. Pat dry with paper towels.

Season the brisket generously with the pastrami rub, using your hand to adhere the spices.

Set up the EGG for 275°F (140°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with four or five chunks of smoking wood. For corned beef, I like to use either apple or pecan wood. With the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 275°F (140°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 15 percent open. Make minor adjustments as necessary.

Once the cooker reaches temperature, place the brisket, fat side down, on the cooking grate and close the lid. Cook until the internal temperature of the brisket reaches 165°F (73°C), 4 to 5 hours.

Using heavy insulated gloves, transfer the brisket, with the fat side down, to a double layer of aluminum foil or butcher paper and wrap it up tightly. Place the wrapped brisket back on the smoker and cook until the internal temperature reaches 198 to 203°F (92 to 95°C) and a thermometer pushed into the meat gives little resistance. Remove the brisket from the smoker and open the wrap to vent for 10 minutes. Close the foil or butcher paper and wrap the brisket in a clean towel; place in an empty, dry cooler to rest for 1 to 2 hours.

Once rested, transfer the corned beef to a large cutting board, and using a long carving knife, slice the meat against the grain about the thickness of a number 2 pencil (about ¼ inch [6 mm] thick). You can slice it a little thicker if it is overcooked or a little thinner if it is a bit tougher, to get the tenderness just right.

Serve with the optional fixings, if desired.