Cook along with Guy as he shows how to make tender, flavorful pastrami at home, starting with brined brisket and a spice rub!Get the recipe https://foodtv.com/3Zc1LN4Subscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Primetime PastramiRECIPE COURTESY OF GUY FIERILevel: IntermediateTotal: 5 days 8 hr 30 min (includes brining and smoking times)Active: 30 minYield: 10 to 12 servingsIngredientsPastrami Brine:1 gallon water10 ounces light brown sugar5 ounces kosher salt2 ounces pink curing salt5 teaspoons coriander seeds5 teaspoons yellow mustard seeds2 1/2 teaspoons fennel seeds2 1/2 teaspoons crushed juniper berries1 teaspoon red chile flakes6 bay leaves2 whole cloves2 cinnamon sticks2 star aniseIcePastrami Rub:1 cup black peppercorns3/4 cup coriander seeds1/4 cup juniper berries1 cup kosher salt1 cup light brown sugar2 tablespoons red chile flakes2 tablespoons granulated garlicPrimetime Pastrami:1 whole brisket, trimmedDirectionsFor the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.After a minimum of 5 days, prepare a smoker for 225 degrees F.Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#GuyFieri #FoodNetwork #PrimetimePastramiGuy Fieri's Primetime Pastrami | Food Networkhttps://www.youtube.com/watch?v=2XiPA4oF29c