Recipe

Homemade Smoked Pastrami Sandwich

Savory Delight: Smoky Homemade Pastrami on Rye

4.7 out of 5

Indulge in the classic American flavors with this homemade smoked pastrami sandwich. Tender, smoky pastrami piled high on rye bread, complemented by tangy mustard and crunchy pickles, this sandwich is a true delight for your taste buds.

Sandwich/Wrap› Sandwich› Pastrami on Rye

Cuisine of the Americas› American cuisine

Preparation time

30 minutes (excluding curing time)

Cooking time

6-8 hours

Total time

48-56 hours (including curing and resting time)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low-carb, Keto, Paleo, Gluten-free (with appropriate bread substitution)

Allergens

Mustard, Gluten (if using regular rye bread)

Not suitable for

Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free

Ingredients

2 pounds (900g) beef brisket 2 pounds (900g) beef brisket
1/4 cup (60ml) kosher salt 1/4 cup (60ml) kosher salt
1/4 cup (60ml) brown sugar 1/4 cup (60ml) brown sugar
2 tablespoons (30ml) black peppercorns, crushed 2 tablespoons (30ml) black peppercorns, crushed
2 tablespoons (30ml) coriander seeds, crushed 2 tablespoons (30ml) coriander seeds, crushed
1 tablespoon (15ml) garlic powder 1 tablespoon (15ml) garlic powder
1 tablespoon (15ml) paprika 1 tablespoon (15ml) paprika
1 tablespoon (15ml) mustard seeds 1 tablespoon (15ml) mustard seeds
8 slices rye bread 8 slices rye bread
Dijon mustard, for spreading Dijon mustard, for spreading
Pickles, for serving Pickles, for serving

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat: 20g (Saturated Fat: 7g)
Carbohydrates: 20g (Sugars: 2g)
Protein: 45g
Fiber: 2g
Salt: 3g

Preparation

1.
In a bowl, combine the kosher salt, brown sugar, crushed black peppercorns, crushed coriander seeds, garlic powder, paprika, and mustard seeds to create a spice rub.
2.
Rub the spice mixture all over the beef brisket, ensuring it is evenly coated. Place the brisket in a resealable plastic bag and refrigerate for at least 48 hours.
3.
Preheat your smoker to 225°F (107°C). Remove the brisket from the bag and rinse off any excess spice rub. Pat it dry with paper towels.
4.
Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C).
5.
Remove the brisket from the smoker and let it rest for 30 minutes. Then, wrap it tightly in foil and let it rest for another 30 minutes.
6.
Slice the pastrami thinly against the grain. Toast the rye bread slices and spread Dijon mustard on each slice.
7.
Pile the sliced pastrami generously on one slice of bread and top with pickles. Close the sandwich with another slice of bread.
8.
Serve the homemade smoked pastrami sandwich warm and enjoy!

Treat your ingredients with care...

Beef Brisket — Choose a well-marbled brisket for the best flavor and tenderness.
Rye Bread — Look for a dense and flavorful rye bread to complement the pastrami.

Tips & Tricks

For a spicier kick, add a pinch of cayenne pepper to the spice rub.
If you don't have a smoker, you can use a charcoal grill with indirect heat or an oven with a smoking technique.
To enhance the smoky flavor, use wood chips such as hickory or mesquite during the smoking process.
For a milder flavor, reduce the amount of black peppercorns and mustard seeds in the spice rub.
Experiment with different types of pickles, such as dill or bread-and-butter, to find your favorite combination.

Serving advice

Serve the homemade smoked pastrami sandwich warm to fully enjoy the tender and flavorful pastrami. Accompany it with a side of coleslaw or potato salad for a complete meal.

Presentation advice

To present the sandwich, cut it diagonally and arrange it on a wooden cutting board or a deli-style sandwich paper. Garnish with a pickle spear on the side for an appealing and appetizing look.