Choose a beef brisket, preferably the flat or whole packer cut
Trim excess fat, leaving a thin layer
Make a curing brine with water, kosher salt, pink curing salt, sugar, garlic, peppercorns, coriander, bay leaves, and pickling spices
Cool the brine completely
Submerge the brisket in the brine
Refrigerate and cure for 5 to 7 days, turning the meat daily
Remove the brisket from the brine
Rinse thoroughly under cold water
Soak in fresh cold water for 1 to 2 hours to reduce saltiness
Pat the meat dry
Coat the brisket generously with a rub of cracked black pepper, ground coriander, garlic powder, and mustard powder
Refrigerate uncovered for several hours or overnight to set the crust
Smoke the brisket at low temperature until tender
Steam or braise the pastrami until fully cooked and easy to slice
Rest the meat before slicing
Slice thinly against the grain
Serve warm or chilled