The original recipe for pastrami as in New York!

In this video, I will show you how to make your own pastrami just like they do it in New York. With this original recipe, you can prepare the perfect pastrami sandwich at home. Just follow my recipe to create a delicious, juicy, and spicy delicacy that you will never forget.
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Meat:
2.5 kg beef brisket
Brine:
4 garlic cloves
2 tsp brown sugar
2 tsp curing salt
500 ml hot water
Dry Rub:
75 g brown sugar
75 g curing salt
2 tbsp coriander seeds
2 tbsp black peppercorns
2 tsp chili flakes
Fresh rosemary sprigs
Fresh thyme sprigs
Spice Crust:
2 tbsp red pepper
1 tbsp black pepper
2 tbsp coriander seeds
1 tsp ginger powder
1 tsp garlic granules
2 tsp thyme
Recipe:
Wash the meat, pat it dry, and trim as needed.
Prepare the brine: Crush garlic cloves, mix with brown sugar and curing salt, pour hot water over them. Let it rest for 2 hours.
Prepare the dry rub: Crush peppercorns and coriander seeds in a mortar. Mix with brown sugar, curing salt, chili flakes, rosemary, and thyme sprigs. Rub the meat with this mixture in a bowl.
Strain the cooled brine through a sieve. Inject the meat with a curing syringe, add rosemary and thyme sprigs. Seal in a vacuum bag.
Store the meat in the refrigerator for 7 days, turning and massaging daily.
After a week, wash the meat and soak it in cold water to remove excess salt.
Prepare the spice crust: Crush the ingredients in a mortar and rub the meat with it.
Smoke the meat at 100-120°C in a smokehouse or smoker for 3-4 hours until it reaches a core temperature of 68-70°C.
Let the meat cool and continue to store it in the refrigerator for another 7 days.
To serve, slice the meat against the grain and layer it on a sandwich with mustard, sauerkraut, pickles, and plenty of meat.