Editing Openai/677a4634-5f50-8000-9caf-6632df8b319a (section)

===== Instructions: =====

====== 1. Cure the Brisket: ======
# Combine all brine ingredients in a large pot. Heat slightly to dissolve the salt and sugar, then let it cool completely.
# Submerge the brisket in the brine in a non-reactive container. Refrigerate for 5–7 days, turning the meat daily to ensure even curing.

====== 2. Rinse and Soak: ======
* After curing, rinse the brisket thoroughly under cold water to remove excess salt. Soak it in fresh cold water for 2–4 hours, changing the water halfway through.

====== 3. Apply the Rub: ======
# Mix the rub ingredients.
# Pat the brisket dry and coat it evenly with the rub, pressing it into the surface.

====== 4. Smoke the Brisket: ======
* Heat a smoker to 225°F (107°C). Use wood chips like cherry or hickory for a classic flavor.
* Smoke the brisket for 6–8 hours, or until the internal temperature reaches 165°F (74°C).

====== 5. Steam the Pastrami: ======
* Wrap the smoked brisket tightly in foil and refrigerate overnight.
* Before serving, steam the brisket in a large pot or steamer until it’s tender and reaches an internal temperature of about 200°F (93°C), typically 1.5–2 hours.

====== 6. Slice and Serve: ======
* Slice the pastrami thinly against the grain and serve on rye bread with mustard for a classic Katz's-style sandwich.

This method captures the essence of Katz's pastrami, though perfection may require practice! Enjoy making and sharing this iconic deli staple at home.