1) Remove the brisket from the brine and pat dry.
2) In a coffee grinder, combine the peppercorns and coriander and grind until coarsely chopped. Cover brisket liberally with the spice mixture.
3) Preheat the oven to 150C/Gas 2. Arrange the brisket on a baking tray with a rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice.
Transfer to a serving platter and serve.
Cook's Note: To make a Big Daddy pastrami sandwich, layer pastrami, sauteed onions and Big Daddy's thousand island dressing on rye bread.