Joseph Decuis Wagyu Pastrami

• 3 lb Wagyu beef brisket
• 1 gallon water
• 2 cup kosher salt
• 1/2 cup sugar
• 1 oz pink curing salt (optional)
• 3 garlic gloves (sliced)
• 1/4 cup pickling spice
• BBQ dry rub

You’ll have to plan in advance for our pastrami as it takes at least five days to complete.

In a 6 quart saucepan bring the water to a boil, add the salt, sugar, pink salt (if using any), garlic and the pickling spice. Stir until the salt and sugar have dissolved, set aside to cool completely. Place the brisket in a container large enough to hold it and pour the brine over it, completely submerging it (you may have to place a plate on top to weight it down). Let the brisket sit in the brine for 4-5 days.

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.

Remove the meat from the refrigerator and let come to room temperature. Score the fatty side of the brisket with the tip of a sharp knife about 1/8 of an inch deep and an inch between. Rub the BBQ dry rub into the meat thoroughly.

Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the brisket (fat side up) on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.