Prepare the Curing Solution: In a large container, combine kosher salt, brown sugar, pink curing salt, and 1 gallon of cold water. Stir until completely dissolved.

Brine the Brisket: Submerge the brisket in the brine solution. Place a plate on top if needed to keep it fully immersed. Cover and refrigerate for 5-7 days, turning the meat once daily.

Create the Flavor Infusion: Mix vegetable oil and minced garlic in a small bowl; set aside for 1 hour to allow the garlic to infuse the oil.

Prepare the Spice Rub: In a medium bowl, combine ground black pepper, paprika, ground coriander, dry mustard, white pepper, and cayenne pepper. Mix thoroughly.

Remove and Rinse the Brisket: After brining, remove the brisket and rinse thoroughly under cold water. Pat completely dry with paper towels.

Apply the Garlic Oil: Brush the entire surface of the brisket with the garlic-infused oil, ensuring even coverage.

Coat with Spice Rub: Press the spice mixture firmly onto all surfaces of the oiled brisket, creating a thick, even crust.

Steam or Slow Cook: Place the seasoned brisket on a rack in a roasting pan with 1 inch of water. Cover tightly with foil and cook at 275°F (135°C) for 3-4 hours, or until fork-tender.

Rest Before Slicing: Allow the pastrami to rest for 30 minutes before slicing thinly against the grain for the perfect texture.