Smoked Pastrami Recipe :: The Meatwave

Ingredients

• For the Dry-Cure
• 5 tablespoons Morton Tender Quick
• 2 tablespoons packed dark brown sugar
• 2 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 1 tablespoon granulated garlic
• 1 teaspoon ground allspice
• 1 teaspoon ground bay leaves
• 1 brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch
• For the Rub
• 3 tablespoons coarsely ground black pepper
• 2 tablespoons coarsely ground coriander
• 1 tablespoon granulated garlic
• 2-3 fist-size chunks of medium smoking wood, such as oak or hickory