In a spice grinder or mortar and pestle, coarsely grind the black peppercorns, coriander seeds, and mustard seeds.

Combine these with kosher salt, sugar, pink curing salt, garlic powder, onion powder, paprika, crushed red pepper flakes, and minced garlic in a bowl. Mix well.

Rub the curing mix all over the brisket, making sure to cover it thoroughly.

Place the brisket in a large plastic container or resealable plastic bag.

Refrigerate for 5-7 days, turning the brisket once a day to ensure even curing.

After the curing period, rinse the brisket thoroughly under cold water to remove excess curing mix.

Soak the brisket in a large bowl of cold water for 8 hours, changing the water every 2 hours to reduce the saltiness.

In a bowl, mix coarsely ground black pepper, ground coriander, paprika, garlic powder, onion powder, and mustard powder. Add brown sugar if you prefer a slightly sweet crust.

Pat the brisket dry and coat it evenly with the rub mixture.

Preheat your Pit Boss smoker to 225°F using hickory pellets for a robust smoky flavor.

Place the brisket on the smoker grate, fat side up.

Insert a meat thermometer into the thickest part of the brisket.

Smoke the brisket until it reaches an internal temperature of 195°F, about 6-8 hours. Maintain a consistent smoker temperature and add pellets as needed.

Once the brisket reaches 195°F, remove it from the smoker.

Wrap the pastrami in aluminum foil and let it rest for at least 1 hour to allow the juices to redistribute.