In the "Smoke & Spice" cookbook, there's a recipe for "Deli-Cured
Brisket" in which you marinate (overnight) a 4# flat in a brine
including salt, brown sugar, and pickling spices. The rub includes black
pepper, salt, garlic powder, cracked coriander seed, and cracked mustard
seed. Cook at 220=BA for 3 hours, wrap in foil, and cook for another 2
hours or until done.
Has anyone ever tried this? Would I end up with anything close to
pastrami? Should I marinate longer? pb