Step 1

Add 4 litres of room temperature water to a big tub.

Step 2

Add kosher salt, ground bay leaves, chilli flakes, cracked pepper, dried rosemary and 6.25% curing salt. Stir well.

Step 3

Add brisket to tub. Submerge completely. Place a weight (eg a dinner plate) on top to ensure the meat stays completely under the brine. Refrigerate for 4-5 days.

Step 4

Remove and rinse thoroughly, ensuring all excess salt, cure and spices have been removed (by this time, they’ve already done their magic and we no longer need them). Coat completely with Misty Gully Pastrami seasoning.

Step 5

Remove from smoker/oven and wrap tightly with foil. (Optional step – add a small amount of beef stock at this stage 30-50ml)

Step 6

Return to the oven/smoker and cook until the meat reaches an internal temperature of 94°c. This will probably take another 3-4 hours.

Step 7

If eating hot – leave brisket wrapped in foil, wrap in a beach towel and place in a cool place for at least 60 minutes before slicing and serving. If eating cold – allow to cool, then store in the fridge. It will last for up to 10 days.