Worth the time investment! I cured my own corned brisket. It took 9 days for a full brisket and just barely reached the center. I also had to hang out outside at a friends house for 12 hours while this smoked at 215F. Then, when it hit 165F-170F, I finished it using a traditional Jewish technique of sealing in foil and steaming in the oven until it hit the appropriate temperature (I forgot to note this, but you should look it up if you attempt the recipe.) This was delicious on its own, and in Kung Pao Pastrami!

Notes: Don’t be shy with the Sichuan Peppercorn in the brine or the pepper rub. It came out salty – consider using 3/4 of the salt in the rub next time, assuming you do the same 9-day salt cure. Get extra mustard for serving. Take care that the rub does not slough off. Do 1:1 ration of black to Sichuan peppercorns. I also smoked Coca Cola and drippings to make the BBQ sauce for the pig tails.

Joe’s Rating: 6.5

Difficulty Rating: 9.5

Note how much the brisket contracted after it was smoked – these are the very first slices of the pastrami.