Combine all brine ingredients and 1 gallon of hot water into a large non-reactive container and mix until the salt and sugar has fully dissolved. Add the remaining 1 gallon as ice water to cool the brine before adding the pork belly. Once the water is cold, add the pork belly and fully submerge. Cover and place in the fridge for 4 days.

After 4 days, remove the pork belly from the brine and rinse with cold water to remove the surface salts and any of the pickling seasoning. Pat the belly dry with a paper towel and begin cutting the belly into 1 ½” x 1 ½” cubes, add a squirt or two of yellow mustard, mix thoroughly and set aside.

Preheat your smoker to 250° Toast the whole black peppercorns and whole coriander seed in the oven at 275° for about 15 minutes then use a mortar and pestle to grind up the seeds into a coarse powder. Add the remaining pastrami rub ingredients and use a spoon to mix until fully incorporated. Pour all of the rub onto the pork belly cubes and use your hands to mix until all sides of the cubes have a nice heavy coating of the rub.

Add the pork belly cubes to the smoker leaving at least ½” of space in between each cube to allow for airflow and smoke to hit all sides of each bite. Smoke uncovered for about 3 hours. Add about ¾ of the dark beer to a spray bottle and start to spritz the pork belly at the 3 hour mark. Continue to spritz every 20-30 minutes for one additional hour.

Once you hit about the 4 hour mark, place all of the burnt ends into a disposable tin foil pan, add about ½ cup beer and cover with foil, place back on the smoker for about an hour. Once the hour is up, remove the foil, add the whole grain and dijon mustard to the pan and mix well to coat each piece evenly with the mustard and rendered fat and juice. Back on the smoker uncovered for about 20 minutes.

Remove from the smoker and let rest for at least 15 minutes before digging in. Be sure to share with your friends and enjoy.