pastrami

A twist on a classic, this pastrami sandwich is outta this world good! Artisan-style bread loaded with thinly sliced pastrami, swiss cheese, and the BEST coleslaw made with a tangy homemade russian dressing. Can be served hot or cold!

Pastrami Sandwich

mayo

ketchup-style chili sauce (find this by the ketchup in the grocery store)

horseradish sauce

hot sauce (more

Worcestershire sauce

onion powder

smoked paprika

salt (to taste)

coleslaw

russian dressing

Sara Lee® Artesano™ Bread

oz sliced pastrami (more or less to taste)

swiss cheese

Whisk together the russian dressing ingredients. Place in the fridge until ready to use.

Taste and season with salt, to taste.

Toss coleslaw together with russian dressing. I like 3 tablespoons of dressing, but start with 1 and go from there.

Set aside.

Spread a little russian dressing on one side of both pieces of bread.

Top one piece of bread with pastrami and cheese.

Top with slaw and the other piece of bread.

Eat cold or warm up in the oven or a skillet.

Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.

Duck Pastrami Recipe

For the Cure:

Kosher salt

black pepper

coriander

dark brown sugar

juniper berries

pink salt

ginger

garlic

cloves

duck breast (about 4 large breasts each)

For the Rub:

coriander seed

1to 2 fist-size chunks of light smoking wood,

Type of fire: Indirect

Grill heat: Low

For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.

Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 - 2 hours.

Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.

A Smoked Pastrami Recipe That's Close To Katz's

corned beef, preferably

pastrami rub

Learn to make delicious deli-quality pastrami at home with this simple and tasty recipe, adapted from The Artisan Jewish Deli at Home cookbook.

Homemade Pastrami

water

Morton's coarse kosher salt

pink curing salt

sugar

brown sugar

honey

tbsp pickling spice

coriander seeds

mustard seeds

garlic ((minced))

beef brisket

tbsp black pepper

tbsp smoked paprika

To make the brine, fill a medium to large stockpot with 3 quarts water. Add the kosher and pink salts, granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool. We divided the brine evenly between two separate containers so that it would fit in the refrigerator.

Trim the fat from the brisket until the fat layer is about 1/4 inch thick.&nbsp;

If necessary, cut the brisket in half so that it will fit into your container(s).

Submerge the brisket in the cooled brine.Allow the brisket to brine in the refrigerator for 5 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine.

To cook the brisket, pour 4 cups water into the bottom of a 12 by 15 inch roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty side down.

To make the spice rub, mix together the coriander, pepper and paprika in a small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket. Then flip the brisket and rub the remaining spice mixture onto the fatty side. Allow the brisket to come to room temperature, about 2 hours.

Preheat the oven to 300 degrees with a rack low enough to fit the pan holding the brisket. Tightly cover the brisket and pan with a double layer of aluminum foil.

Bake until the meat reaches an internal temperature of 200 degrees, about 1 hour per pound or 3-4 hours total.

Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut as thin as possible without the meat falling apart. Keep tightly wrapped in aluminum foil or plastic wrap in the fridge for up to 1 week or in the freezer for up to 6 months.

SAFETY NOTE: handle the pink curing salt with care and keep it out of reach of children. It is used in pastrami and other cured meats to kill bacteria, prevent botulism and add flavor. However it is extremely toxic if ingested directly; in fact, it's colored pink to prevent people from mistaking it for regular salt. When used with care in recipes like this, it is very safe and necessary for proper flavor and food safety. That said, you should know the risks and keep the curing salt properly labeled and out of the reach of children.

https://content.jwplatform.com/videos/HNQfrE50.mp4

Chef Tom smokes up one of our most requested recipes, pastrami! He cures it for six days and then smokes it on the Yoder Smokers Loaded Wichita. Enjoy.

How to Make Pastrami

beef brisket flat

salt

tsp pink salt (sodium nitrite)

garlic, crushed

pickling spice

lb ice

House of Q Slow Smoke Gold Mustard Sauce

black peppercorns, toasted,

coriander seeds, toasted,

tbsp black peppercorns

tbsp red chile flakes

tbsp allspice berries

whole cloves

tsp mace

cinnamon stick, crushed

bay leaves,

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

Add the ice to a large Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.

Place brisket in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 6 days.

Before removing the brisket from the brine, preheat your Yoder Smokers Loaded Wichita offset smoker to 250ºF.

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of House of Q Slow Smoke Gold Mustard Sauce the surface of the meat to help the rub adhere. Coat the brisket with the rub.

Smoke at 250ºF until you achieve a nice mahogany red color on the outside, roughly 5 hours (about 155ºF internal temperature). Double wrap the brisket in foil, increase the temperature of the smoker to 300ºF, and continue smoking until pastrami is tender when probed with a thermometer (195ºF-210ºF). Allow meat to rest half an hour. Slice thinly and serve.

https://www.youtube.com/watch?v=G3z1kcZfkEE

From Scratch Pastrami on a Yoder Smokers Loaded Wichita

If you're a fan of traditional brisket pastrami, you're going to LOVE Beef Short Rib Pastrami. It's time to level up!

Beef Short Rib Pastrami

racks (3 bone) Creekstone Farms Bone-in Beef Chuck Short Ribs

Co. Salt

white sugar

tbsp pink salt (sodium nitrite)

pickling spice (recipe below)

ginger,

Dijon Classique

Cattleman’s Grill California Tri-tip Seasoning

tbsp juniper berries

To make the pickling spice, preheat a 12” Lodge cast iron skillet over medium heat. Toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Place the spices in a cloth napkin. Fold the napkin over the spices, and crack the spices by smashing them with a meat mallet, heavy skillet or rolling pin. Combine the toasted spices with the remaining spices. Store in a sealed container.

Add the ice to a large Briner Bucket. Pour the brine mixture over the ice. Stir to melt the ice.

Place short ribs in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 7-10 days.

Before removing the short ribs from the brine, preheat your Yoder Smokers YS640s Pellet Grill to 250ºF.

Remove short ribs from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of Kozlik’s Dijon Classique to the surface of the meat to help the rub adhere. Coat the brisket with the rub.

Smoke at 250ºF until you achieve a nice mahogany red color on the outside, and the pastrami is tender when probed with a thermometer (roughly 195ºF internal), about 8-10 hours total. Allow meat to rest half an hour. Remove the bone and trim off the cartilage under the bones. Slice to serve.

https://www.youtube.com/watch?v=0qAjzVK9-Mk

The taste was even better than its good looks. The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami, and eating it hot off the smoker was an incredible treat. (Now you understand why I was making that beer mustard earlier this week.)

Barbecue: Pastrami Recipe

For the Dry-Cure

Morton Tender Quick

allspice

bay leaves

brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch

For the Rub

2-3 fist-size chunks of medium smoking wood,

To make the dry-cure, mix together Morton Tender Quick, dark brown sugar, black pepper, coriander, granulated garlic, allspice, and bay leaves in a small bowl. Coat entire brisket with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 30 minutes. Remove from water and pat dry with paper towels.

To make the rub, mix together black pepper, coriander, and granulated garlic in a small bowl. Coat entire brisket with the rub.

Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 4 to 6 hours. Remove from smoker, wrap in heavy duty aluminum foil, and let rest for 1 to 2 hours. Slice and serve hot, or refrigerate and slice thinly when cold.

Smoked Brisket Pastrami Recipe

brisket – 10lbs

Kosher Salt

Sugar

Pickling Spice

Garlic

Pink Curing Salt

Corse Ground Black Pepper

Raw Sugar

Tablespoons Granulated Garlic

Tablespoons Ground Coriander

Tablespoon Ground Mustard

Tablespoon Granulated Onion

Combine 1/2 gallon of water, Kosher Salt, Sugar, and pink salt in a large stock pot over medium heat. Bring the mixture to a slight boil and add the pickling spice and garlic. Stir the mixture to ensure the sugar and salt dissolve and remove from heat. Pour in the remaining 1/2 gallon of water and allow the mixture to cool.

Trim excess fat from the whole brisket and place in a XL Ziplock Bag. Pour the brine mixture over the brisket and squeeze all of the air out of the bag. Secure the top of the bag with a zip tie. Make sure the brisket is completely submerged in the brine solution.

Place the bag in a large plastic container and refrigerate for 5 nights (check on the brisket daily to make sure it is submerged). On the 6th day remove it from the brine and pat off any excess seasoning. Place the brisket on a raised rack in a large pan and allow it to air dry in the refrigerator.

Prepare smoker for indirect cooking at 275 degrees with pecan wood added to the hot coals for smoke flavor.

Combine the black pepper, garlic, coriander, mustard, and onion in a jar. Season all sides of the brisket with the seasoning mixture.

Place the brisket on the pit and smoke for 5 hours or until the internal temperature reaches around 165 degrees.

Wrap the brisket in butcher paper (non-waxed) and place it back on the pit. Insert a meat probe into the center of the flat to monitor internal temperature.

Continue to cook the brisket until it reaches 202-204 degrees or when a meat probe slides into the brisket with no resistance.

Rest it in a dry cooler lined with old towels for 1.5 &#8211; 2 hours before slicing.

L SEP = Left Separator 

It's just some broken website code...

Ok Thanks Mine just came out of a 3 week brine it's soaking overnight then I'll rub it up good in the morning let it come to room temp then in the smoker not sure if I'm gonna wrap or not I'm not pressed for time and I don't want to mess up the bark.

Fourth time I’m cooking this.  My family and friends get really excited every time I start this recipe.  It’s awesome

About how many hours after the wrap to reach 204? Trying to plan for dinner

https://www.youtube.com/watch?v=8c87yT_Vr3E

Homemade Brisket Pastrami Recipe on the Smoker

#brisketpastrami #pastrami #howtobbqright

Smoked Brisket Pastrami

Pastrami was first made as a way to preserve meat. A brine is used to first cure the brisket; then it’s smoked, and typically steamed until tender. In the past, I’ve used a short cut to create pastrami by starting with store bought, corned beef brisket; but I wanted to see if I could brine my own and turn it into mouth-watering Pastrami.

The basics of a pastrami brine include salt, sugar, and spices; but the most important part is the pink curing salt. It needs to be used in an exact ratio. 1 tsp per 5lbs of raw meat is required along with 1 gallon of water. 

For the brisket, I trimmed most of the fat and sinew off to expose the meat. This allows the brine to penetrate and cure it from top to bottom. It weighed 10lbs after trimming (so I needed 2 teaspoons of pink salt).  

To make the brine get a large stock pot going over medium heat. Add 1/2 gallon of water to the pot along with the salt, sugar, and pink salt. Bring it to a simmer to dissolve everything and add the pickling spices and crushed garlic. Allow it to simmer for a few minutes just to make sure everything is dissolved and then remove it from the heat. Add the remaining water and allow it to cool.  

Place the brisket in a container large enough to hold it and the brine. I used a XL Ziplock bag (get it here: https://amzn.to/2CquDJ5). Pour the brine over the brisket.  Set the whole container in the refrigerator for 5 nights.  

On the 6th day remove the brisket from the brine solution and pat any excess seasoning off surface.  Place the brisket on a cooling rack inside a full size pan to dry.  The next morning take the brisket out of the refrigerator and let it come to room temp.  Season the outside with Pastrami Seasoning (recipe below).

Fire up your smoker and bring the temp to 275 degrees. Place the brisket on the pit and add pecan wood to the fire for smoke (use your favorite wood if you prefer). Smoke the brisket for 4-5 hours or until the internal temperature reaches 160-165 degrees.  

At this point traditional Pastrami is steamed until it’s tender (that’s deli style Pastrami); I’m going for more BBQ style Pastrami.  Wrap it in pink Butcher Paper (get it here: https://amzn.to/2HM5ufa) and place back on the pit.  

Insert a meat probe into the thickest part of the flat and cook until the internal temperature reaches 204 degrees.  For a meat probe, we are using a Thermoworks DOT (check them out here: https://www.thermoworks.com/DOT?tw=KILLERHOG) At this point it needs a couple hours to rest and you’re ready to eat.  

Homemade Pastrami is absolutely fantastic. It’s tender, juicy, and has all the flavors of the spices used in the brine and seasoning. 

Smoked Brisket Pastrami Recipe

- 1 whole brisket - 10lbs

For the Brine:
- 1 gallon water
- 1 cup Kosher Salt
- 1/2 cup Sugar
- 1/4 cup Pickling Spice
- 5-6 cloves of Garlic smashed
- 2 teaspoons of Pink Curing Salt #1

Pastrami Seasoning:
- 1/2 cup Corse Ground Black Pepper
- 1/4 cup Raw Sugar 
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Granulated Onion

Directions:
1. Combine 1/2 gallon of water, Kosher Salt, Sugar, and pink salt in a large stock pot over medium heat. Bring the mixture to a slight boil and add the pickling spice and garlic. Pour in the remaining 1/2 gallon of water and allow to cool.

2. Trim excess fat from the whole brisket and place in a XL Ziplock Bag. Pour the brine mixture over the brisket and squeeze all of the air out of the bag. Secure the top of the bag with a zip tie.  Make sure the brisket is completely submerged.

3. Place the bag in a large plastic container and refrigerate for 5 nights. On the 6th day remove it and pat off any excess seasoning.  Place the brisket on a raised rack in a large pan and allow it to air dry in fridge.

4. Prepare smoker for indirect cooking at 275 degrees with pecan wood.

5. Combine the seasonings in a jar. Season all sides of the brisket with the seasoning mixture.

6. Place the brisket on the pit and smoke for 4-5 hours until the internal temp hits 165 degrees.  

7. Wrap the brisket in butcher paper and place it back on the pit.  Insert a meat probe into the center of the flat to monitor internal temperature. 

8. Continue to cook until it reaches 202-204 degrees or when a meat probe slides into the brisket with no resistance.

9. Rest it in a dry cooler lined with old towels for 1.5 - 2 hours before slicing.

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Smoked Brisket Pastrami

Smoked Brisket Pastrami | Homemade Pastrami Recipe

This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious.

Montreal Smoked Meat Recipe

For the Cure

pink salt,

bay leaf

whole brisket, around 12-14 pounds, fat cap trimmed to ⅛-inch

For the rub

paprika

garlic powder

dill weed

mustard

celery seed

red pepper

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours. 

Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.

Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

These sandwiches have it all - sweet, savory, spicy, tangy, creamy, and crunch! You're going to melt when you sink your teeth into this.

golden beet pastrami reuben style sandwiches

golden beets (skin on)

olive oil

mustard seeds, ground in mortar & pestle

tsp black pepper

tsp fine sea salt

tsp coriander

tsp smoked paprika

light rye bread (check to make sure it's vegan friendly!)

butter

C shredded vegan pepperjack cheese

sauerkraut

thousand island dressing (from the hot for food cookbook)

dill pickles,

Preheat oven to 425°F.

In a mortar and pestle, crush the mustard seeds and then add to a bowl with the rest of the spice mix.

Brush 1/2 teaspoons of oil on each beet and place in foil. Create a foil packet by placing all the beets in the foil and wrapping tightly to cover completely. Roast for 45 minutes for small beets or longer for larger beets (time may vary).

Open up foil carefully, as hot steam will be coming out. Beets should easily be punctured by a fork. If not, continue roasting in the foil packet.

Generously brush the liquid that has pooled in the foil packet over the beet skin to get it wet, then generously cover in the pastrami spice on outside of the beet so it’s covered evenly. Keep them spaced apart on the foil, but you don’t need to wrap them again. Roast for another 15 minutes so the moisture evaporates and the paste sticks.&nbsp;

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