# Homemade Pastrami on Rye

A recipe for making pastrami from a UK brisket and assembling a pastrami on rye sandwich, inspired by Katz's Delicatessen in New York.

- Servings: 2 servings
- Total time: 71 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- knife
- cutting board
- scales
- container
- Weber Summit charcoal grill
- aluminum foil
- meat thermometer

## Source

- Original video: https://youtu.be/Yq2lP3G-YM0?si=AznTAcTRjVLoZ8Oj
- Recipe page: https://www.cliprecipe.com/recipe/3c7355d7-d45a-4f7c-9d70-9f74a52a0243
- Extracted: 2025-03-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt