Full Packer Brisket Pastrami on the M-Grills M36 "Mother Of All Grills"

I love homemade Pastrami! Here is my way of making a full packer choice brisket from Costco and turning it into the BEST Pastrami you will ever eat! It is super simple to do and can be smoked on any type of smoker, but today I smoked it on the M-Grills M36 using it as a charcoal smoker with the ThermoWorks Signals and Billows fan as a temperature controller. Below are the recipes for the cure I used and the Pastrami Rub I made with my own little twist of "Black Garlic" in the mix. No salt needed in the Pastrami rub as the meat is salty enough.

Pastrami/Corned Beef Cure (16 pound Brisket)
4 gallons of warm water
4 cups of Kosher Salt
1 cup pickling spices (optional)
2.7 tbs of pink curing salt
Mix in warm water until well incorporated. Soak beef in the cure for 7-10 days in the refrigerator.

Pastrami Rub
3 tbs course ground black pepper
2 tbs coriander
1 tbs raw sugar
1 tbs paprika
3 tsp black garlic powder
2 tsp onion powder
1 tsp yellow mustard powder

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