1. Take the brined brisket and season generously with the pastrami rub, making sure to get the entire brisket.
2. Wrap tightly in plastic wrap, double coating if not using a tray in the fridge.
3. Let brisket sit in fridge for 1-2 days.

For smoking: Low and slow works the best, but you can control how you smoke the brisket. We recommend 250° F for about 6-8 hours, wrapping the brisket in tinfoil for the last hour or so, and then letting it rest after removing it from the smoker.

For baking: We preheat the oven to 300° F and put the brisket on a wire rack inside a roasting pan, with 4-5 cups of water in the bottom. Cover the whole pan with aluminum foil and bake until the brisket is 200° F internally, then let it rest before slicing.