Smoked Pastrami

1 (3 to 5-pound) brisket

Brine:
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces pickling spices

Rub:
1/2 cup dark brown sugar
1/4 cup paprika (Sweet Hungarian Paprika if you can find it)
1 tablespoon fresh ground black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder (I use McCormick California blend or granulated)
1 tablespoon granulated onion (I have used McCormick California blend powder)
1 teaspoon ground cayenne pepper
1/2 tsp ginger
2 tablespoon raw sugar
Combine all ingredients together, using a whisk and transfer to an air tight container.

See the rest of the recipe here.