Toast the spices in a small skillet or pot over medium-low to medium heat for 1 to 2 minutes, stirring occasionally. This process helps enhance the flavors of the spices so that the brine works magic on flavoring the beef.

Transfer spices to a mortar and pestle and grind - it’s okay if they remain whole...you simply want to crush the spices to help them release flavor.

Add 1 gallon of water to a large pot and add the toasted pickling spices, coconut sugar, and salt. Bring everything to a full boil. Remove from the heat and stir in the honey. Allow the brine to cool before transferring it to the refrigerator to finish chilling completely.

Transfer the beef to a large sealable container (you may need to cut the beef into two chunks and use two containers depending on its size).

Pour the brine over the beef such that the beef is fully covered in the liquid.

Seal the container(s) and keep in the refrigerator for 5 to 7 days.

Smoker Instructions: Preheat your smoker to 225 degrees Fahrenheit. Rinse the meat and pat it dry with a paper towel. Place the meat in the smoker and allow it to smoke for 2 to 3 hours, or until the beef reaches an internal temperature of 200 degrees F.

Baking Instructions: Preheat the oven to 300 degrees Fahrenheit. Rinse the meat under cool water and pat it dry with a paper towel. Place the meat in a large casserole dish or on a baking sheet. Roast for 1 hour per pound of meat (3 hours if your roast is 3 pounds), or until the beef reaches an internal temperature of 200 degrees F.

For the best result, be sure to use a meat thermometer to check the temperature of the pastrami periodically.

Allow the meat to cool before wrapping it in foil and storing it in the refrigerator until chilled. Once the pastrami is completely cold, you can slice it for sandwiches. Also feel free to serve the pastrami hot fresh out of the oven with side dishes if you’d like.