Pastrami on Rye
Category
Corned Beef
Servings
4 to 6
Prep Time
30 minutes
Cook Time
8 hours
Starting with Corned Beef Brisket, this recipe transforms the brined cut into a succulent and flavorful smoked pastrami, and makes a sandwich that is good enough to rival your favorite deli. Stacked high on toasted rye bread with crisp sauerkraut and spicy brown mustard, the pastrami can be served warm. The brisket comes brined and seasoned, and benefits from a soak in cold water in the fridge to desalinate (remove some of the salt) before smoking it, which concentrates the flavors. The pastrami rub is homemade, and omits salt ensuring a balanced final product for the perfect sandwich.
Author:Mandy Tanner
Ingredients
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1 American Wagyu Corned Beef Brisket
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Pastrami Rub, recipe follows
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2 tablespoons spicy brown mustard, plus more for serving
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8 to 12 slices rye bread
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4 tablespoons butter
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1 cup sauerkraut, optional, or alternatively coleslaw
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Dill pickles, for serving
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1 tablespoon whole peppercorns
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1 tablespoon coriander seeds
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1 tablespoon paprika
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1 tablespoon brown sugar
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1 teaspoon garlic powder
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1 teaspoon onion powder
Corned Beef Brisket
Pastrami Rub
Directions
Corned Beef Brisket
Plan ahead, this step can be done the day before cooking. Prepare the pastrami. Remove the SRF Corned Beef Brisket from the packaging, and rinse under cold water, removing any herbs or seasoning stuck to the brisket. Place the brisket in a pot or deep baking dish large enough to submerge the brisket, and cover with cold water. Cover and refrigerate, changing the water after 4 hours, and allow to soak for 6 to 8 hours total. Drain the water and place the brisket on a rack over a rimmed baking sheet. Pat dry with paper towels. Place the baking sheet with the brisket, uncovered, in the refrigerator until ready to cook, and up to overnight.
When ready to cook, set the smoker or pellet grill to 225°F, and preheat as needed.
Coat the brisket in a thin layer of mustard to use as a binder. Season the brisket generously on all sides with the pastrami rub.
Place the brisket fat-side-up, directly on the grill grates, close the lid and smoke for 4 to 6 hours, until a nice bark appears and the internal temperature is 165° to 170°F.
Remove the brisket from the grill. Using two layers of heavy-duty foil, larger than the brisket, place the brisket on the foil and wrap tightly. Return the brisket to the grill and continue to cook until the internal temperature reaches 203° to 205°F, 2 to 4 hours.
Remove the pastrami from the grill and let rest in the foil for at least 20 to 30 minutes before slicing and serving. (Pastrami can be cooled to room temperature and refrigerated at this point. For serving, slice and steam the pastrami slices before assembling the sandwiches.)
Make the sandwiches. In a large skillet over medium heat, add some of the butter, and in batches, toast the bread on one side until golden brown. Repeat, using additional butter as needed. Assemble the sandwiches. Spread the untoasted side with spicy brown mustard, as desired. Layer stacked sliced pastrami and top with sauerkraut, if desired. Finish with another slice of toasted bread and serve with dill pickles. Enjoy!
Pastrami Rub
Make the Pastrami Rub. In a spice grinder or with a mortar and pestle, add the peppercorns and coriander seeds and grind or crush into a coarse texture. Add the paprika, brown sugar, garlic powder, and onion powder, and continue to crush until combined, with some texture still present. (The rub does not need to be a fine powder.)