Backyard Pastrami
This is a choose-your-own-adventure recipe. Whether you call it backyard pastrami or smoked brisket depends on if you rub the meat with the pastrami spices. Either version is delicious. This recipe involves time, forward planning and a charcoal barbecue, so the ‘casual’ in this equation is all about the eating, not the preparation. You can reduce some of the prep time by buying a pre-brined brisket from your butcher (remember to call ahead) rather than brining your own, which takes seven days.
Ingredients 13
4 kg beef brisket
Basic Brine
8 l water
25 g saltpetre
440 g salt
200 g brown sugar
Pastrami Spice Mix
3 tbsp cracked black pepper
1 tbsp coriander seeds, crushed
1 tbsp ground coriander seeds
1 tbsp brown sugar
1 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
1 tsp mustard seeds
1 tsp mustard powder
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Method 17
To Make The Brine
Combine the , , and in a large non-reactive container, such as glass, plastic or stainless steel, and stir until sugar and salts have dissolved. Place in the fridge to cool to below 5°C (41°F).
Trim the of excess fat, leaving about a 1 cm (½ in) layer.
Place the in the brine, making sure it is fully submerged. Cover the container and place in the fridge for 1 week, turning the brisket once a day.
After 1 week, remove the from the brine and pat dry with paper towel. Place in the fridge until ready to cook.
To Make The Pastrami Spice Mix
Combine all the pastrami spice mix ingredients in a bowl (, , , , , , , , ).
To Cook The Brisket
Remove the from the fridge approximately 1 hour before you are ready to cook.
Place on a large baking tray and rub all over with the pastrami spice mix. Set aside to rest while you prepare the barbecue.
Light enough charcoal to fill your chimney starter. Once lit, pile the charcoal to one side.
Place a small stainless-steel bowl full of on the opposite side.
Preheat the barbecue to around 90–95°C (190–200°F).
Place the seasoned on the opposite side to the charcoal and over the top of the bowl of .
Place a few little chunks of your favourite wood for smoking on top of the charcoal and close the lid.
Cook for 8 hours. It’s a good idea to light another chimney full of charcoal about 4 hours into the cook, so you can use it to keep adding to the barbecue to keep the temperature consistent.
After 8 hours, wrap the tightly in aluminium foil.
Increase barbecue temperature to about 130–135°C (265–275°F).
Return the to the barbecue, close the lid and cook for a further 2–3 hours or until the internal temperature has reached 92°C (200°F).
Remove the , wrap in a towel and store in an empty cooler box until you are ready to slice (it will remain hot for around 3 hours).
Meatsmith's tips
Saltpetre, also known as saltpeter or curing salt, is the powdered form of the preservative potassium nitrate, used to preserve meat by preventing mould and bacteria. It’s used in the manufacturing of products such as smallgoods and charcuterie. While it may be considered a controversial ingredient by some (due to the debate around whether nitrate or nitrite is good for you), nitrate does naturally occur in everyday foods such as celery, cabbage, silverbeet and kale. You can buy saltpetre from quality butchers or you can substitute with celery seed extract, which is available to buy from health food stores or pharmacies.
