Smoked Pastrami Recipe

Preparation

1. 1

   Prepare the Brisket

   Rinse the corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels.

2. 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. 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. 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. 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. 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. 7

   Serve

   Serve the sandwiches hot with a dollop of spicy sweet Russian mustard on the side.