Combine brine ingredients and bring to a boil. Allow to cool to room temperature. Add to a large cambro with 5 pounds beef brisket. Refrigerate for 1 week to 10 days depending on how thick the cut of your meat is. Remove from brine, pat dry, and rub with black pepper. Smoke in smoker at 225 degrees Fahrenheit for 4 hours. Add beer to bottom of Instant Pot and place pastrami on rack in Instant Pot. Cook at max pressure for 40 minutes or high pressure for 45. Quick release and check to see if the meat is tender. If not, add time. Slice across the grain and enjoy the amazingness!!