Smoked Pastrami Recipe
Recipe information
Make Smoked Pastrami in just 7h 30m. Slow smoked corned brisket served on butter toasted dark rye with swiss cheese and a side of spicy sweet Russian mustard
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Ingredients
Main Ingredients
Preparation
1. Prepare the Brisket
Rinse the corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels.
2. Make the Rub
In a bowl, combine black peppercorns, coriander seeds, garlic powder, onion powder, and paprika. Grind the mixture using a spice grinder or mortar and pestle.
3. Rub the Brisket
Generously rub the spice mixture all over the brisket. Wrap the brisket in plastic wrap and refrigerate for at least 24 hours to allow the flavors to penetrate.
4. Smoke the Brisket
Preheat your smoker to 225°F (107°C). Unwrap the brisket and place it in the smoker. Smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).
5. Toast the Bread
Once the brisket is done smoking, let it rest for 30 minutes. Meanwhile, melt the butter in a skillet over medium heat. Toast the dark rye bread slices in the skillet until golden brown on both sides.
6. Assemble the Sandwich
Slice the smoked brisket thinly. Place a few slices on a piece of toasted rye bread, add a slice of Swiss cheese, and top with another piece of toasted bread.
7. Serve
Serve the sandwiches hot with a dollop of spicy sweet Russian mustard on the side.
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