Pastrami, No Smoker

Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or large plastic container. Combine 3 T smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 T crushed coriander seeds in a large bowl. Add 2 c boiling water. Let stand 15 minutes, stirring from time to time. Add 4 c ice water to mix, stir and pour into the bag w the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl. Keep refrigerated for 5 days. Remove meat from brine, rinse and pat dry w paper towels. Set meat on rimmed baking sheet that has been lined w parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add coarse pepper. Press this mix into the surface of the meat all over. Heat oven (I use a crock pot) to 200. Place a rack in pot or baking sheet and cover rack w a piece of heavy-duty foil large enough to enclose meat. Punch holes in bottom of foil for draining. Place meat on foil and wrap tightly. Place in oven or pot for 12 hours. Remove from oven and let cool before refrigerating. Will keep 10-12 days in frig To serve place all or part of the meat, wrapped in foil, in a steamer basket over simmering water in large pot Steam until warm, about 30 min. Slice thin and serve.

Brisket 1 4-5 lb piece
Smoked salt 4.5T
Kosher salt 2/3c
Sugar 1/2c granulated
Sugar 1/2c light brown
Prague powder #1 (curing salt) 4 tsp
Bay leaves 2
Garlic cloves 6 smashed
Cloves 3 whole
Peppercorns 1T crushed
Allspice 1 tsp crushed
Coriander seeds 5T crushed
Mustard Seeds (black if possible) 3T
Pepper 1/2c coarsely ground black