Homemade Pastrami Sandwich
A homemade version of the classic pastrami sandwich using a unique indoor smoking method.
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- •4 pound Beef brisket
- •1 gallon WaterWarm
- •1/2 cup Salt
- •1/2 cup Sugar
- •2 tablespoons Pink curing salt
- •4-5 Garlic clovesSmashed with skin on
- •Black peppercornsFor spices
- •Coriander seedsFor spices
- •Mustard seedsFor spices
- •ChiliesFor spices
- •Cinnamon stickFor spices
- •capfuls Liquid smokeA few capfuls
- •HoneyOr molasses
- •Soy sauce
- •Rye breadSourdough rye
- •Caraway seeds(optional)For traditional taste
- •Mustard seedsFor homemade mustard
- •Kombucha(optional)Or vinegar for mustard
- 1
Prepare a wet brine with 1 gallon of warm water, 1/2 cup salt, 1/2 cup sugar, 2 tablespoons pink curing salt, 4-5 smashed garlic cloves, and spices (black peppercorns, coriander seeds, mustard seeds, chilies, cinnamon stick).
30 min
- 2
Add a few capfuls of liquid smoke to the brine and stir in ice cubes to bring to room temperature.
5 min
- 3
Submerge the 4-pound brisket in the brine and refrigerate for 2-7 days.
48h 0m
- 4
Remove brisket from brine, pat dry, and brush with a mixture of honey, soy sauce, and liquid smoke.
10 min
- 5
Sous-vide the brisket at 150°F for 24-48 hours.
24h 0m
- 6
Prepare a spice rub with black peppercorns, coriander, mustard seed, dried garlic, chili peppers, and salt.
10 min
- 7
Remove brisket from sous-vide, pat dry, brush with sauce, and apply spice rub.
10 min
- 8
Roast brisket in a 250°F oven for 3-5 hours to develop a bark.
4h 0m
- 9
Steam the brisket before serving to reheat and tenderize.
10 min
- 10
Serve slices of brisket on sourdough rye bread with homemade mustard.
10 min
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