How to make pastrami

1. After 5 days in the sweeter brine, remove the first, flat-shaped piece of brisket and pat dry with kitchen roll. Crush 10g each of black peppercorns and coriander seed. Some people like to keep it crunchy - I’m not so sure I enjoy picking the coriander shells out of my teeth Photograph: Tim Hayward

2. Massage vigorously into the surface of the brisket trying to get as much to adhere as possible Photograph: Tim Hayward

3. Hot smoke to an internal temperature of 70C. You can do this in any covered barbecue. Try to keep the temperature low and steady so the cooking takes as long as possible and keep chucking handfuls of wood or wood chips on the fire to keep it good and smoky Photograph: Tim Hayward

4. Put your smoked pieces onto a rack over a few centimetres of boiling water … Photograph: Tim Hayward

5. … build a tinfoil hat around it … Photograph: Tim Hayward

6. … and seal it up. Try to keep as much free space around the meat as possible for the steam to circulate. Put into the oven at 120C and give it at least three hours. Photograph: Tim Hayward

7. A fork should slide into it like butter when it’s done. Slice thinly while still hot Photograph: Tim Hayward

8. That’s so nice, lets look at it again closer up. The pink colour is a result of the nitrites in the Prague Powder. Photograph: Tim Hayward

9. Serve hot, in epic quantities on rye bread. Butter and mayonnaise would be a dangerous error. The pickle is a legal requirement Photograph: Tim Hayward