Caroline McCann’s Pastrami on Rye with Deli Mayo and Pickles

2 kg Grassfed beef deboned brisket – fat on!

Wet Pickle Ingredients:

  • 3 cups water
  • 1/4 cup Kosher salt
  • 1/4 cup brown sugar
  • 2 x Bay leaves
  • tablespoon coriander seeds crushed
  • teaspoon peppercorns crushed
  • tablespoon mustard seeds crushed

Place all in a pot and heat till sugar dissolved. Then using your Stainless Steel Flavour Injector inject into meat. Place brisket in a  deep dish, pour in all the brine and cover dish with clingwrap. 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.

Rub Ingredients:

  • 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

Mix together. Massage a little oil onto your grassfed beef brisket to help the seasoning stick. Rub spice mix generously onto the brisket. Leave to marinade overnight.


  1. Smoke on Big Green Egg using Jack Daniels wood chips until the internal temperature is 63°C.
  2. Serve with loads of grass fed pastrami sandwiched between dark rye bread, sweet and sour crunchy pickles and with lashings of deli mayo (mayo mixed with a little mustard).


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