Prepare the Brine: Heat 4 cups of distilled water in a pot. Stir in the brown sugar, white sugar, and kosher salt until completely dissolved. Remove from heat and let the mixture cool by adding the remaining gallon of cold distilled water and the sliced ginger.

Brining the Brisket: Once the brine is cool, submerge the brisket in the liquid, ensuring it’s fully covered. You might need to weigh it down with a plate. Seal it in a container and refrigerate for 7-9 days, turning it occasionally.

Smoking Preparation: After brining, rinse the brisket under cold water and pat it dry with paper towels. Preheat your smoker to a steady 250°F, preparing for that beautiful smoky flavor.

Apply Rub: Coat the brisket lightly with regular mustard—it acts as a binder. Then, generously sprinkle your spice mixture all over the brisket, ensuring both sides are well covered.

Smoke the Brisket: Place the brisket in the smoker with the fat side facing down. Smoke for about 4 hours, or until the internal temperature reaches between 150-175°F, letting the flavors develop beautifully.

Oven Cooking: Preheat your oven to 300°F. Wrap the smoked brisket tightly in aluminum foil. Cook it in the oven until the internal temperature hits 200°F—this ensures tenderness.

Cooling & Slicing: Once cooked, allow the pastrami to cool to room temperature. For easier slicing, refrigerate it for a while until it firms up.

Optional: Serve the sliced pastrami on rye bread with mustard and pickles for a classic taste.