Smoked Pastrami Rubbed Brisket

Ingredients:

• 1 beef Brisket Flat Half (3 to 5 pounds), trimmed
• 1/4 cup yellow mustard 

Pastrami-Style Rub:

• 2 tablespoons coarse black pepper
• 2 tablespoons pickling spice
• 1 tablespoon ground coriander
• 1 tablespoon Kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon mustard powder

COOKING:

1. Add hickory and post oak wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 250°F.
2. Pat beef Brisket Flat dry with paper towels; coat with yellow mustard.
3. Combine rub ingredients in small bowl; sprinkle and press evenly into beef Brisket on all sides and edges.
4. Insert ovenproof meat thermometer so tip is centered in thickest part of brisket, not resting in fat. Place brisket on rack in smoker according to manufacturer's instructions. Smoke 4 to 5 hours or until desired smoke flavor.
5. Carefully remove brisket from smoker after 4 to 5 hours or when temperature reaches 165°F.
6. Wrap in butcher paper or foil and continue smoking until an internal temperature of 203°F.
7. Rest for at least 1 hour.
8. Slice brisket against the grain to serve.

Nutrition information per serving, 4 servings: 465 Calories; 14.0 g Total Fat (5.0 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 6.0 g Monounsaturated Fat); 203.0 mg Cholesterol; 1723.0 mg Sodium; 9.2 g Total Carbohydrate; 3.8 g Dietary Fiber; 0.5 g Total Sugars; 0.0 g Added Sugars; 72.0 g Protein; 104.0 mg Calcium; 7.4 mg Iron; 717.0 mg Potassium; 0.0 mcg Vitamin D; 0.5 mg Riboflavin; 18.0 mg Niacin; 0.7 mg Vitamin B6; 5.1 mcg Vitamin B12; 489.0 mg Phosphorus; 17.0 mg Zinc; 77.6 mcg Selenium; 270.0 mg Choline

A serving of this recipe provides an excellent source of protein, iron, zinc, riboflavin, niacin, vitamin B6, vitamin B12, phosphorus and selenium as well as a good source of potassium.