Keller's Brisket Pastrami

So I'm meant to purchase Wagyu for this, I dont even know where I'd start to look for a wagyu brisket. Such a fatty cut of meat anyway and coupled with the waygu breeding techniques, is there any meat left? Or is it all marble? I'm sure it would be sensational, but money and time prevents, so this time (like o so many other times) it was Vince to the rescue. Enter rolled Mondo brisket.

Pretty simple cure consisting of garlic, peppercorns, star anise, coriander seeds, salt, brown sugar, tarragon vinegar, yellow mustard seeds, cayenne, ground ginger, up to a boil in a couple litres of water... Allow to cool completely.

Find (and clean) some sort of non-reactive (read non-metallic) vessel which can be covered and fits in the fridge. Add hunk of flesh, cover with COOLED liquid and pop in the fridge for a week... Or so.

If this is the last post you see on this topic (or this blog) it means I didnt have enough salt in my cure and I'm recovering from salmonellosis.

God speed.