Caroline McCann’s Pastrami on rye with deli mayo and fresh pickles.
Ingredients
- 2 kg Grassfed beef deboned brisket - fat on
- Wet pickle mix:
- 3 cups water
- 1/4 cup Kosher salt
- 1/4 cup brown sugar
- 2 x Bay leaves
- 1 tablespoon coriander seeds crushed
- 1 teaspoon peppercorns crushed
- 1 tablespoon mustard seeds crushed
- Ingredients for rub:
- 4 tablespoons fresh coarsely ground black pepper
- 2 tablespoons coriander powder
- 1 teaspoon mustard powder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Instructions
Wet Pickle Mix Method:
- Place all ingredients in a pot and heat till sugar dissolved.
- Using the Stainless Steel Flavour Injector, inject the brine into the meat.
- Place the brisket in a deep dish, pour in all the brine and cover dish with cling wrap.
- Place in the back of your fridge for 3 days. Nurse it by turning every day and making sure the pickle mix covers the meat.
- After 3 days take out and soak for 8 hours in cold water.
- Pat dry.]
The Rub's Method:
- Mix together and massage a little oil onto your grass fed beef brisket to help the seasoning stick.
- Rub spice mix generously onto the brisket and leave to marinade over night.
- Set the EGG for indirect cooking at 100°C and smoke with some pre-soaked Hickory wood chips for 8 hours. The internal temperature should reach 63°Cc
Notes
Serve sandwiched between dark rye slices with sweet and sour pickles and lashings of deli mayo (mayo mixed with a little mustard).
