DIY Akaushi Pastrami

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1. 1Step 1: Remove brisket from the package and pat dry with paper towels and trim the fat cap to your liking. Leave at least 1/4-1/2 inch fat cap. Place the brisket in a large non-reactive container with a lid.
2. 2Step 2: In a large stock pot, combine all ingredients and 3.5L water and bring up to a simmer to dissolve salts and sugar, pour into a container with 4L cold water and cool to room temp and cover the brisket in a large container with a lid, and refrigerate for 2-5 days.
3. 3Step 3: Remove Brisket from the brine and pat dry with paper towels.
4. 4Step 4: Coarsely grind in a mortar and pestle (or electric spice grinder) and cover the top fat cap of the brisket in dry rub.
5. 5Step 5: Preheat the smoker to 225 F degrees.
6. 6Step 6: Add dry rubbed brisket to the smoker and cook until the internal temperature reaches 160-170F degrees, approximately 2-3 hours.
7. 7Step 7: Remove from the smoker, wrap in foil or butcher paper and return to the smoker for its final cook up to an internal temperature of 200 F degrees, approximately 3 more hours.
8. 8Step 8: Rest for at least 30 mins before slicing. Serve hot or cold on your favorite pastrami sandwiches or use leftovers for a breakfast hash with potatoes.