Pastrami and slow smoked beef brisket are both delicious, but most people (myself included) don’t have a smoker, or the time. This recipe has an ingenious shortcut that will leave you with the next best thing. By starting with corned beef, the brisket is already brined and thus the cooking time is a lot less. It has a dry rub of smokey paprika and other spices, which results in a deliciously savory brisket that goes great with white barbecue sauce. Have it on a sandwich or with potatoes and a green salad.
Unfamiliar with white barbecue sauce? It’s served in the American Deep South, and is a white creamy, vinegary sauce with horseradish and mustard. It’s typically served with smoked chicken but goes amazingly well with this pastrami-esque smokey beef brisket.
Time: 15 mins to prep, 6 hrs to marinate, 4 hrs to slow cook
Yield: 3-4 servings depending on what you have it with
Ingredients for the dry rub:
1 tbsp smoked paprika
.5 tbsp oregano
.5 tbsp chili powder
1 tbsp brown sugar
.5 tsp garlic powder
.5 tsp cumin
Ingredients for the brisket:
1 (900g/2lb) lean corned beef brisket
2 tbsp vinegar
2 tbsp olive oil
.5 cup of apple juice
Ingredients for the white barbeque sauce:
3/4 cup mayonnaise
2 tsp prepared horseradish
.5 tsp brown mustard
2 tsp vinegar
1 tsp lemon juice
2 tsp apple juice
1. Combine the dry rub ingredients in a large Tupperware container.
2. Pat down the brisket and put it into the Tupperware with the dry rub. Turn to coat all sides of it. Refrigerate for 6 hours (or more but probably not more than 10).
3. Put the vinegar, olive oil and apple juice into the slow cooker. Put the brisket in the cooker and cook on high for 3.5-4 hours. If doubling the size if the recipe for a larger brisket, increase the time by about 2 hours (but don’t quote me on that, I’m estimating since I used a 900g brisket).
4. 30 minutes before the brisket is done, mix together the white barbecue sauce ingredients in a bowl and adjust ingredients to taste. The sauce is meant to be quite tangy and about the consistency of salad dressing. Refrigerate until the brisket is done.
5. After the brisket is done, remove it from the slow cooker and let it sit for 10 minutes. Then slice and serve with white barbecue sauce.
My recipe is based on this recipe, with changes and a drastically shorter cooking time: http://www.thymeandtamarind.com/?p=1044