I've been waiting two weeks!

Ozzie_Isaac said:

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Hotch said:

Is this Canadian Pastrami?

Looks damn good!

That was my thought.  I love pastrami and his timing and methods sound about rigt.

Yes. There have been a few threads about MSM over the last few months. 

The spices are a little different, but the biggest difference is the two week dry cure (some have had great success with a brine too). 

I think this one is the best thing I've ever made. Can't recommend it enough.

Whole brisket. 
For the cure I used: 2 tsp cure #1, 3/8 cup kosher salt, 5 1/4 oz cracked black pepper, 3 oz sugar, 2 1/2 oz roughly ground/cracked coriander, 1 1/2 tsp bay leaf powder, 1 1/2 tsp ground clove. 

That was for about a ten pound brisket 

Put the brisket in a food safe bag and cover both sides with the cure. Wrap it as tight as possible, put it in the fridge and put something on top to weight it down. I used two 12 packs of beer. 

I flipped it 2x per day.

After its gone about two weeks, soak it, rub the side with the fat cap with a mix of 1/4 cup cracked bp, 2 tbsp cracked coriander and 1 tbsp paprika.

Then smoke, rest, steam and ENJOY!