Pastrami-style Brisket
I’ve tried various methods and versions of this recipe on numerous grills over the years but having recently had another stab at it on my new Weber SmokeFire EX6. I can honestly say it was the best yet.
The individual steps are not overly time-consuming in themselves but it’s well worth planning each stage and making sure you have all the bits and pieces you need to hand.
It’s taken me years to perfect this recipe. While a process lasting over three days isn’t the most appealing prospect for most people, I guarantee the result is worth every last minute. The meat is succulent, soft, and tender. The flavour sweet and smoky with a visually striking red smoke ring. Similar in style to the hot pastrami sandwiches they serve up at the legendary Katz’s Delicatessen in New York, which some argue to be the best pastrami in the world.
Ingredients
1 whole brisket, approx. 5-6kg, trimmed but with some fat still on the meat
Ingredients – BRINE (MAKES 5L)
200g molasses blackstrap treacle
200g sea salt
1 tbsp ground coriander
1 tbsp dried dill
Sodium nitrate – optional (CAUTION: if using, refer to manufacturer’s instructions)
Ingredients – pastrami rub
3 tbsp mixed peppercorns (green, black, pink)
2 tbsp coriander seed
2 tsp garlic granules
2 tsp dried dill
3 tsp salt
3 tsp brown sugar
Method
DAY 1 – This step needs to be carried out in the morning.
MAKING THE BRINE
Bring around 500ml of water to the boil adding all the cure ingredients. Simmer the liquid until all the salt is dissolved. Add this liquid to a large container then add the remaining 4.5 litres of water.
TRIM THE BRISKET AND BRINE
Ask your butcher for a nice fatty brisket (this is also known as the packer cut). Trim the tallow, which is the harder yellow fat, and any sinew. You do not want, however, to strip the brisket of all its fat. Fat is flavour and will keep the thing juicy.
Add the brisket to the brine and refrigerate or keep below 5°C for 48 hours, or up to 5 days.
DAY 2 – Rest Day – go about your daily business.
DAY 3 – THE BIG DAY! – DESALINATE
After brining, remove the brisket from the container and wash thoroughly under cold running water rinsing the excess brine from the meat.
MAKE THE PASTRAMI RUB
Use a pestle and mortar and start by grinding up the peppercorns and coriander seeds, add in the remaining dried herbs and spices and mix thoroughly. Coat the brisket all over making sure to coat the sides and ends.
TIME TO SMOKE
This step needs to be carried out in the morning. I started mine at 7am and the brisket was ready to come off the smoker at 6pm.
Simply set your SmokeFire to 105°C.
Place the brisket on the cooking grate and smoke for 4-5 hours where it will develop a lovely bark. If your brisket is very fat, go for 5 hours. If its thinner, I would go for 4 hours. I recommend using the Weber Connect app and Brisket smoke programme. Insert the probe into the centre of the meat and plug the other end into the port. It makes life much easier to monitor your cook on your smart phone, especially with long cooks such as this.
THE TEXAS CRUTCH
This is a BBQ term for wrapping your smoked brisket tightly in butcher paper to help retain moisture. Once wrapped, return the brisket to the SmokeFire and cook for a further 6-7 hours. To speed thing up you can notch up the temperature to 115°C.
FINALY
Once your temperature probe is showing an internal temperature of 90°C, it’s time so take it off the smoker. It’s crucial to let the brisket rest, ideally in an insulated container, such as a Yeti box, for at least an hour. Slice thinly and serve with mustard and pickles.
If preferred, you can even let it completely cool down and serve it another day. Always steam the brisket if you are reheating.
I have made different variations of this recipe many times but, with this one, if you follow the steps it will deliver unadulterated happiness for all.