Smoked Pastrami Sandwich by Chef Timothy Hollingsworth
Prep time 45 mins
Cook time 9 hours|
Super smoked pastrami. Need we say more? This brined brisket is wrapped with some super smokin' flavor, thinly sliced and loaded on rye with a creamy, homemade thousand island dressing.
1 (5 LB) BRISKET
3 L WATER
1 1/2 TBSP PINK PEPPERCORNS
1 1/2 TBSP MUSTARD SEEDS
1 BAY LEAF
1 TBSP CLOVES
1 TBSP RED PEPPER FLAKES
2 CINNAMON STICKS
3 tbsp FENNEL SEEDS
3 tbsp BLACK PEPPER CORNS
1/2 cup PINK SALT
2 CUP BROWN SUGAR
2/3 CUP BROWN SUGAR
2/3 CUP KOSHER SALT
2/3 CUP BLACK PEPPER
1/2 CUP CORIANDER, GROUND
1 Tbsp JUNIPER BERRIES, GROUND
1/2 Tbsp RED PEPPER FLAKES
1 HEAD ICEBERG LETTUCE, SHREDDED
1 RED ONION, THINLY SLICED
1 CUP THOUSAND ISLAND DRESSING
To make the brine: Bring water, sugar and salt to a boil and simmer until salt and sugar are dissolved. Remove from heat and add all remaining ingredients except brisket. Let brine cool completely.
Place the brisket in a non-reactive container deep enough to hold the brisket and brine. Inject brisket all over with brine then pour remaining brine over brisket making sure it is fully submerged. Place in the refrigerator for 3 days.
Remove brisket from brine and pat dry. Combine rub ingredients and rub over brisket.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set to Super Smoke mode if using a WiFIRE-enabled grill. Place the brisket directly on the grill grate and smoke for 6 hours.
Increase the grill temperature to 300 degrees F and cook for 3 more hours. Wrap the brisket in foil and continue to cook until meat reaches an internal temperature of 195 degrees F.
Remove from grill and vent the foil allowing steam to escape to stop cooking. Cool in the refrigerator overnight. The next day, slice pastrami into 1/8 inch slices against the grain.
To build the sandwich: layer rye bread, thousand island dressing, iceberg, red onion, and pastrami. Enjoy!
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