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Turn that Corned Beef Brisket into a smoked pastrami masterpiece! Stack 'em high on toasted rye with a punch of sauerkraut and that kickin' spicy brown mustard. Whether you're out on the ranch or just hungry for hearty fare, this sandwich hits the spot.
Ingredients
Ranch Style Pastrami on Rye Ingredients:
- 1 Lazy T Ranch Corned Beef Brisket
- Homemade Pastrami Rub (see below)
- 2 tablespoons spicy brown mustard (and some extra for when you're servin')
- 8-12 slices rye bread
- 4 tablespoons butter
- 1 cup sauerkraut (or coleslaw if you fancy)
- Dill pickles for the side
Ranch Style Pastrami Rub Ingredients:
- 1 tablespoon peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
How to Cook Ranch Style Pastrami on Rye:
- Plan ahead: Rinse that Corned Beef Brisket under cold water. Put it in a large pot, cover with water, and let it sit in the fridge for 6-8 hours, changing the water midway. Dry it and leave it in the fridge overnight.
- Fire up your smoker or pellet grill to 225°F.
- Slather that brisket with mustard as a binder. Rub it good with the pastrami rub.
- Smoke it fat-side-up for 4-6 hours or until the internal temp hits 165-170°F.
- Wrap the brisket in heavy-duty foil and grill it until the temp reaches 203-205°F, about 2-4 hours.
- Let the pastrami rest in the foil for 20-30 minutes, then slice it up.
- Toast your rye bread in butter, spread some mustard, stack the pastrami slices, and top with sauerkraut or coleslaw. Serve it up with dill pickles.
How to Make Ranch Style Pastrami Rub:
- Grind those peppercorns and coriander seeds, then mix in the other ingredients. Keep it a bit coarse, no need for it to be powdery.
Find dry aged Brisket in these beef boxes:
