Pastrami

• 12 quarts (11350 ml) water
• 1 beef brisket
• 1-1/2 cups (350 ml) pickling salt
• 3/4 cup (175 ml) brown sugar
• 1 tsp (5 ml) salt peter
• 1 tbs (15 ml) pickling spice
• 1/2 tsp (2 ml) black pepper
• 1/4 tsp (1 ml) onion powder
• 1/8 tsp (1 ml) cayenne pepper
• 5 cloves, crushed
• 4 cloves garlic, crushed

1. Stir spice mixture into water until you have an 80% solution (When it will float a potato or egg).
2. Use enough solution to cover the beef.
3. Weigh the beef down with a plate or water filled bottle.
4. Allow to soak 3 to 4 days per pound.
5. Overhaul brine several times, adding salt only.
6. Wash, allow to dry.
7. Sprinkle with paprika and press black pepper or steak spices into surface.
8. Cold smoke 3 to 4 hours with hickory or oak chunks presoaked 1 hour.
9. Finish cooking in the oven or hot smoke until done.

water, beef brisket, pickling salt, brown sugar, salt, pickling spice, black pepper, onion powder, cayenne pepper, garlic

Taken from online-cookbook.com/goto/cook/rpage/000AC9 (may not work)