Pastrami

Dissolve all ingedients in water except, of course, the brisket. Pump brisket to 15% of weight, working along the grain at 2 inch intervals. Cover with remaining liquid and keep in the fridge at 40 F for 3 or 4 days, turning occasionally, but always keeping the beef covered with liquid. Remove from fridge and coated liberally with cracked pepper and coriander. That might make it kinda hot, but not for anyone who has even bitten into a Scotch Bonnet. Dry in a 130 F smokehouse until internal temperature reaches 105, then smoke lightly for a couple of hours - just enough smoke to redden the outside slightly. Then raise the smokehouse temperature to 220 and let it go until the internal temperature of the brisket reaches 175. Let it bloom and cool at room temperature for a couple of hours and pack it in the fridge overnight. Slice thin, pile it on some rye with a nice hot mustard and a side of kosher dill.