While brisket is the most popular choice for pastrami ... Before cooking, let it rest one more day in the refrigerator. This dry brine process infuses the pickling spice flavors into the meat ...

The brisket is cured for hours in a brine of water, salt ... Remove the brisket from the package, rinse if you like, and pat dry. Place the brisket in a baking dish with a small amount of water ...

Leave for 30 minutes then remove from brine and pat dry. Brush with oil and sprinkle over the ground coriander and rub in to cover the skin. Lightly score the skin with a sharp knife. Heat a pan ...