Smoked beef brisket pastrami

Ingredients:

• 1 whole beef brisket weighing 5.5–6.5 kg.
• 0.5 cup crushed coriander seeds
• 0.5 cup coarsely ground black pepper
• 1/4 cup coarse salt
• 1/4 cup crushed mustard seeds
• 2 tsp chili flakes
• 1 teaspoon ground sumac
• 1 cup natural non-alcoholic apple cider
• 1/4 cup Worcestershire sauce
• 1/4 cup yellow or brown mustard
• Special equipment: offset smoker (optional), spray bottle, meat paper, electronic meat thermometer

Preparation:

1. Preheat the grill for indirect heat (rake all coals to one side) to 110°C-120°C. Alternatively, preheat an offset smoker. Light a fire with apple and cherry wood in the firebox and preheat the smoker to 110°C-120°C.
2. Trim the fat cap from the brisket, leaving the fatty, lean side. Trim the fat at the tip to a thickness of about 1 cm. Trim the fat from the top of the flat end to a thickness of about 0.5 cm. Turn the brisket over and remove any membrane and sinew from the meat. After trimming, the piece will be about 1 kg lighter.
3. Place the trimmed fat in a small skillet and place it on the smoker or grill. You'll need it later to baste the brisket before wrapping.
4. Combine coriander seeds, black pepper, salt, mustard seeds, chili flakes, and sumac in a bowl. Combine apple cider and Worcestershire sauce in a spray bottle.
5. Brush the entire brisket with mustard, then generously sprinkle pastrami seasoning on all sides. Drizzle with apple cider mixture.
6. Place the brisket over indirect heat, fat side down. If using a smoker, position the brisket so the fattest part of the brisket faces the heat. Insert a thermometer into the fattest part of the brisket, close the lid, and cook, basting every 30 minutes, until the internal temperature reaches 165°F (74°C), about 6 hours.
7. Brush the brisket with lard and wrap it in parchment paper. Return the brisket to the indirect heat and continue cooking until the internal temperature reaches 95°C (205°F), about 3 more hours.
8. Remove the brisket from the grill and let it rest for at least 1 hour before separating the flat (lean portion) from the fatty portion. Slice the meat across the grain and serve.