Pastrami Brisket with B4 Barbeque - Kerr Cellars

Ingredients

• 1 (15–17 lb) whole packer brisket, trimmed
• 16 mesh black pepper, to taste
• Meat Church Holy Cow, to taste
• 2 yellow onions, sliced thin
• 4 cups pickle juice
• 1 cup minced garlic
• 1 1/2 cups brown sugar
• 1 1/2 cups kosher salt
• 3 tablespoons pink curing salt (Prague powder #1)
• 4 cinnamon sticks
• 1/4 cup red pepper flakes
• 1/4 cup allspice
• 1/4 cup cloves
• 1/4 cup whole coriander
• 1/4 cup black peppercorns
• 1 gallon water