For the pastrami, moisten the beef brisket, coat in the spices and place in a sealable bag (zip-lock). Put in the refrigerator for 3-5 days, turning 2 times a day and massaging the meat well.
Calculate 1 day per cm of meat thickness. Then rinse and soak for half an hour. Change water and soak again for 30 minutes. Dry and coat in the rub spices.
Cook at 100 degrees in the oven with meat thermometer until a core temperature of 60-65 degrees is reached. Put a bowl of boiling water in the oven for about 4-5 hours. Do not use convection oven.
Allow pastrami to cool, wrap in newspaper and refrigerate for at least 12 hours.
For the preparation of pastrami in any case do not use fresh garlic, only granules.