I copied this recipe from a "River Cottage" programme. Pastrami usually made from brisket soaked in a brine solution for days,even weeks.Even for a slow cook devotee this is much too long.This recipe uses a dry salt rub to cure the beef before smoking to give pastrami its inique flavour. Keep chilled and covered,will last for a week.if you can resist eating it.

Ingredients.

1 Kg.(2.1/4Lbs.) beef brisket.

2 tbsp.coriander seeds

1 tsp. black peppercorns

1tsp.white peppercorns.

1tsp.juniper berries

75g(2/3 cup) Sea Salt (Kosher)

4tbsp. light muscovado sugar

4 garlic cloves,finely chopped.

3 tbsp.Pink peppercorns

For Smoking.

Hickory chips.

1tbsp. juniper berries.lightly crushed

3 fresh thyme sprigs.

Using a sharp knife trim away any sinew and excess fat,leaving just a thin layer. Crush the Coriander,black and white peppercorns and juniper in a pestle and mortar,then mix in the salt,sugar and garlic.Firmly massage the spice mixture all over the brisket,then place into a llarge freezer bag,keeping as flat as possible.Squeeze all the air out of the bag and seal.Chill for at least 24 hours,turning it over and massaging the meat every 4 to 6 hours.(Next time I am going for 48 hours).

2. Remove meat from bag,discarding any liquid.Shake off any excess spices,Scatter the crushed pink peppercorns over a tray and press the meat into them to coat evenly.

3. Line a deep roasting tin with 4 layers of foil,top with the smoking ingredients,then a wire rack.then the beef. Cover the whole tin tightly with 4 layers of foil.

4. Place across your hobs/stovetop. over a very low heat setting.Allow to gentle smoke for 2.1/2 hours.By using a heavy based roasting tin    this will happily smoke without catching.When times up,remove from heat and allow to cool  completely before removing beef.

Goes down a treat with crusty bread,English mustard,sliced gherkins  and whatever beverage floats your boat. I hope you enjoy it as much as I am.