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Lately on my internet feed an advertisement for Katz's pastrami has been following me, rather than ordering I decided to make my own. Since it is a weeks long prep soaking in a brine comprised of many spice ingredients and aromatics along with Praugue Powder better known as Curing Salt#1 I knew it needed a controlled and reliable steady cook, one I didn't have to continually watch over...the KK. This was the tricky part for me, the video I followed instructed one to add 4 Tbls of this Backwoods pickling mix that had curing salt as an additive. Now this didn't help, I didn't have this product but only Curing Salt on hand and if you know amounts are critical when using this product. As a safety concern an internet search was conducted leading me to Amazing Ribs.com where a formula plug in showed the ratio of meat weight to H2O giving the recommended amount of CS to use in grams which was approx 1 Tbls. In a liquid suspension you are allowed to increase the amount safely however it will affect the time your meat soaks in the brine as shorter, it was a unusual balancing act so I stayed with 1 Tbls for 1 gal at a weeks duration. Yesterday was cooking day, starting with a full basket knowing this 4.25 lb brisket piece would require at least 7-8hrs of cooking time I dialed the KK in for 250F on this cold 19F degree day. It took approx 45 mins to settle in, I placed the meat on and watched the temp off an on for an additional 1/2 hr. Nothing moved, 250 was holding quite well, so I had a few hours of errands too run and out I went confident it would be where I left it when I returned. To make a long story short, it was not only at 250 upon my return, it remained there throughout the whole cook unencumbered by any more adjustments for what took approx 8 hrs total. I wrapped the brisket point at 160 degrees tightly in foil once it established a bark and ended by probing for tenderness and pulling at 208 degrees. Quite an ordeal of waiting a week but a rewarding event to have such a smooth consistent cook throughout. Now I didn't use any billows apparatus, just a few chunks of oak tossed on top supplied a long sufficient smoke, that's it. You can either slice it thin on a slicer or cut it with a knife, bear in mind straight it may be a little salty otherwise steam in pot with a little water although you'll loose the nice crust. Served here on a Chibatta roll with dijon and cheese, red bliss dill tata salad and brocolli salad.

I cheat and buy corned beef briskets when they go on sale right after St. Pat's day. Rinse off their spices and coat with the coarse black pepper and coriander seeds.

Thank you @Tyrus!