Mike Patrick’s Pastrami | Electrolux Australia

1.5kg brisket flat, raw

Brine
500ml water
500g ice
87.5g salt
56.2g castor sugar
5.7g nitrite/pink salt
2g pickling spice
22.5g dark brown sugar
15g honey
5g garlic cloves

Rub
160g coriander seeds
200g black pepper corns

  1. Place all ingredients into a large pot (except the ice, brisket and rub ingredients).
  2. Remove from heat and place into a large plastic container.
  3. Add the ice and mix until cold to make the brine mix.
  4. Submerge the brisket in the brine and refrigerate for five days to cure.
  5. Remove the brisket from the brine and refrigerate uncovered to dry out overnight.
  6. Rub the brisket with a small amount of oil and season with the coriander seeds and black pepper corns.
  7. Smoke for three hours in a smoker set at 113°C until internal temperatures reach 65°C.
  8. Remove from the smoker and place in a deep oven tray or dish and fill up to two-thirds with chicken stock or water.
  9. Cover with a layer of baking paper and tin foil.
  10. Place in an oven set at 165°C for 3 hours or until tender.
  11. To finish, slice the meat and place on a serving dish.