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Marwood walks us through the process of making his signature pastrami. It starts with a brine made from pink salt, allspice, coriander, cloves, peppercorns, nutmeg, mustard seed, bay leaves, red pepper flake, ginger, cinnamon, sugar, and garlic cloves. The brine is simmered and then iced to cool it down before the brisket is added.

"We let it simmer and melt," Marwood says. "Then we're going to ice it, so we don't poach our meat."

The brisket sits in the brine for a week, allowing the flavors to fully penetrate the meat. Once it's ready, Marwood applies a dry rub of black pepper and coriander before smoking it over Hickory wood for 5-6 hours at around 275°F.