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Smoked Pastrami Sandwich

Difficulty 4/5
|
Prep time 4 days

Cook time 8 hrs
|
Serves 8-12

Hardwood Mesquite

Brine, prep, smoke and slice your own pastrami then get ready to make a sandwich that is second-to-none.

Ingredients

Brine

1 (4-5 lbs) Beef Brisket Flat, Fat Trimmed to 1/4-inch

1 gallon Water

6 cloves Garlic, Peeled and Smashed

5 Juniper Berries

3 Bay Leaves, Broken into Pieces

3/4 cup Kosher Salt

1/2 cup Brown Sugar

2 Tbsp Morton's Tenderquick Curing Salt (Optional)

Rub

1 Tbsp Whole Black Peppercorns

3 Tbsp Coarsely Ground Black Pepper

3 Tbsp Coriander Seeds

1 Tbsp Yellow Mustard Seeds

2 Bay Leaves

1/4 cup Brown Sugar

2 Tbsp Sweet Paprika

1 Tbsp Kosher Salt

1 tsp Ground Cinnamon

1/2 tsp Ground Clove

Sandwich

1/2 cup MAYONNAISE

2 tsp dijon

2 tsp horseradish

1 clove garlic, minced

salt and pepper

rye bread

swiss cheese

Preparation

Plan ahead! This recipe requires brining for 3 days and refrigeration overnight.

For the Brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns and allspice berries. Let cool completely, then immerse the meat weighing it down with a plate if necessary. Refrigerate for 3 days.

For the Rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves and pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.

Remove the meat from the brine and rinse under cold running water and pat dry with paper towels. Sprinkle the the rub on the brisket and cover tightly with plastic wrap. Refrigerate for 24 hours.

When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes.

Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke meat for 3 to 4 hours.

Remove from grill and wrap in foil making sure to seal very well. Place back on grill and continue cooking for another 3 to 4 hours or until a thermometer inserted in the thickest part of the meat registers an internal temperature of 204℉.

Remove from grill and rest in foil for at least 30 minutes before slicing. If you want cold pastrami, allow to cool completely, refrigerate until chilled and then slice. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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New Bern
  • North Carolina
So good I'm making it again!
Made this for the first time last Summer. Turned out fabulous--better than any store-bought and much less expensive than ordering online from Katz'. My only change this year is to omit the sugar. Was able to get perfect deli slices by chilling the meat 'til firm then running it through my Oxo good grips mandoline.

Also, this year we got a whole brisket. I'm using the flat cut for pastrami and my husband is making Texas-style bbq brisket with the point cut. We get to eat the bbq this evening (yay) while waiting for the pastrami to be ready next week.
 
 
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