Pastrami on Rye

Ingredients

• •4 lb beef brisket
• •3 tbsp kosher salt
• •2 tbsp coarse black pepper
• •2 tbsp coriander seeds, crushed
• •1 tbsp paprika
• •1 tsp garlic powder
• •1 tsp brown sugar
• •1 tsp mustard powder
• •8 slices rye bread
• •4 tbsp spicy brown mustard
• •2 dill pickles, for serving

Instructions

1. 1

   Rub the brisket all over with salt, pepper, coriander, paprika, garlic powder, brown sugar, and mustard powder.

2. 2

   Refrigerate the brisket, covered, for 3 to 5 days to cure lightly and absorb the seasoning.

3. 3

   Smoke the brisket at low heat until deeply colored and partly tender.

4. 4

   Transfer the meat to a steamer or covered pan with a little water and steam until fork-tender.

5. 5

   Rest the pastrami, then slice it thickly across the grain.

6. 6

   Pile warm slices onto rye bread spread with spicy brown mustard.

7. 7

   Cut the sandwiches in half and serve with dill pickles.

8. 8

   For classic deli texture, keep the sliced meat warm and moist until serving.