Homemade Pastrami on Rye

71 mins
Serves 2
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Directions

  1. 1Separate the point from the flat of the brisket.
  2. 2Separate the point from the flat of the brisket.
  3. 3Separate the point from the flat of the brisket.
  4. 4Apply the Angus and Oink Pastrami Cure (5% of the meat weight).
  5. 5Apply the Angus and Oink Pastrami Cure (5% of the meat weight).
  6. 6Apply the Angus and Oink Pastrami Cure (5% of the meat weight).
  7. 7Generously cover the brisket point in coarse black pepper.
  8. 8Generously cover the brisket point in coarse black pepper.
  9. 9Generously cover the brisket point in coarse black pepper.
  10. 10Place the seasoned brisket point in the fridge for seven days.
  11. 11Place the seasoned brisket point in the fridge for seven days.
  12. 12Place the seasoned brisket point in the fridge for seven days.
  13. 13After seven days, rinse the brisket and steam it in the Weber Summit charcoal grill at 200°F until it reaches 150°F internal temp.
  14. 14After seven days, rinse the brisket and steam it in the Weber Summit charcoal grill at 200°F until it reaches 150°F internal temp.
  15. 15After seven days, rinse the brisket and steam it in the Weber Summit charcoal grill at 200°F until it reaches 150°F internal temp.
  16. 16Let it rest for about an hour and a half.
  17. 17Let it rest for about an hour and a half.
  18. 18Let it rest for about an hour and a half.
  19. 19Cut the pastrami into thin slices.
  20. 20Cut the pastrami into thin slices.
  21. 21Cut the pastrami into thin slices.
  22. 22Assemble the sandwich: Spread mustard on the bread, add pastrami slices, pickles, and top with the other slice of bread.
  23. 23Assemble the sandwich: Spread mustard on the bread, add pastrami slices, pickles, and top with the other slice of bread.
  24. 24Assemble the sandwich: Spread mustard on the bread, add pastrami slices, pickles, and top with the other slice of bread.

Ingredients

  • 1 piece brisket
  • 1 piece brisket
  • 1 piece brisket
  • 5 percent of the brisket weight Angus and Oink Pastrami Cure
  • 5 percent of the brisket weight Angus and Oink Pastrami Cure
  • 5 percent of the brisket weight Angus and Oink Pastrami Cure
  • 15 15-16 gr coarse black pepper
  • 15 15-16 gr coarse black pepper
  • 15 15-16 gr coarse black pepper
  • 1 mustard
  • 1 mustard
  • 1 mustard
  • 2 pickles
  • 2 pickles
  • 2 pickles
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread

Equipment

knifecutting boardscalescontainerWeber Summit charcoal grillaluminum foilmeat thermometer