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Big shout out to Andy Pope, @smokin_popes_que on Instagram, for sharing his brine recipe with us.

This recipe calls for about a 13 lb brisket. The amount of cure salt will change depending on the size of the brisket.

Add all of the brine ingredients to a pot and bring it to it a simmer. The goal here is to make sure all the sugar and salt dissolves. You can add some ice to help it cool down quicker. Do not add hot brine to your brisket. Once cooled, add the brine to your brisket. We brined in a Cambro H-pan, but you can use whatever you want. Just make sure it’s mostly submerged. Place the covered brisket in your fridge. You are going to flip the brisket in the brine daily for ten days. At the end of 10 days, it’s cook time!!

Removed the brisket from the brine and pat it dry. Season it up and cook it as you would normally smoke your brisket. We shared the seasoning recipe we used below as well.

An easy recipe is smoke at 250 degrees for 4 hours then wrap in foil and continue smoking until internal temp reaches 203 degrees. Remove from smoker and rest at least 2 hours.

Slice up the pastrami (across the grain) and enjoy!


1 gal Water

350g Kosher Salt

350 Brown Sugar

42g Pink Salt

10g Coriander

15g Mustard Seed

15g Black Peppercorn

3 Bay Leaves

3 Cinnamon Sticks

5g Red Pepper Flakes

4g Juniper Berries

4g Allspice

2g Cloves

60g Crushed Garlic


3 tablespoons fresh coarsely ground black pepper

2 tablespoon coriander powder2 tablespoon brown sugar1 tablespoon paprika2 teaspoons garlic powder2 teaspoons onion powder

½ teaspoon mustard powder

3 tablespoons Chicks That Smoke Spicy AP Rub

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