Preserving: a beef brisket and you want to trim off almost all the top fat. There by Recipe Cottage

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	a beef brisket and you want to trim off almost all the top fat. There

		will still be some marbling, but this is not barbecue, so you don't want the bottom or all the fat. This is pastrami which, while never hot, should reek of garlic: One 6-8 pound beef brisket, trimmed of excess fat 4 ounces Prague Powder #1 6 ounces kosher salt 1 tablespoon garlic juice 4 ounces powdered dextrose 1 gallon water, chilled Dissolve all ingedients in water except, of course, the brisket. Pump brisket to 15% of weight, working along the grain at 2 inch intervals. Cover with remaining liquid and keep in the fridge at 40 F for 3 or 4 days, turning occasionally, but always keeping the beef covered with liquid. Remove from fridge and coated liberally with cracked pepper and coriander. That might make it kinda hot, but not for anyone who has even bitten into a Scotch Bonnet. Dry in a 130 F smokehouse until internal temperature reaches 105, then smoke lightly for a couple of hours - just enough smoke to redden the outside slightly. Then raise the smokehouse temperature to 220 and let it go until the internal temperature of the brisket reaches 175. Let it bloom and cool at room temperature for a couple of hours and pack it in the fridge overnight. Slice thin, pile it on some rye with a nice hot mustard and a side of kosher dill. See if you can dig a copy of "Save The Bones For Henry Jones" written by Danny Barker, Vernon Lee, and - of course! - Henry Jones and eat your heart out. There won't be much left for poor Henry ("'cause Henry don't eat no meat") since pastrami, like ice cream, has no bones - but I'll save the silly humor of those days for another time.