Pastrami is a type of deli meat that has been popular in the United States for over a century. It is made from beef that is first brined, then rubbed with a mixture of spices, and finally smoked and steamed. The result is a flavorful and tender meat that is perfect for smoked pastrami sandwiches.
One of the most iconic ways to enjoy pastrami is on a sandwich, typically made with rye bread and topped with yellow mustard. The sandwich is typically made with a generous helping of thinly sliced pastrami, piled high between two slices of rye bread. Some variations may include the addition of cheese, coleslaw, or Russian dressing.
One of the keys to great Smoked Pastrami Sandwiches is to use high-quality meat that is freshly sliced. The bread should also be fresh and lightly toasted to give it a nice texture. The yellow mustard should be spread on the bread sparingly, so as not to overpower the flavor of the pastrami.
Smoked Pastrami Sandwiches can also be found in many variations around the world, such as in the Reuben sandwich which is made with pastrami, Swiss cheese, sauerkraut, and Thousand Island dressing, grilled on rye bread.
Pastrami sandwiches are a delicious and satisfying way to enjoy this flavorful meat. let’s get stuck in and learn how to make the most amazing smoked pastrami sandwich.
3-pound corned beef (point, flat, round, or navel)
2 tbsp canola oil
Pastrami Rub (see below)
6-inch Italian roll
1/3 cup water
4 tbsp coarsely ground black pepper
2 tbsp ground coriander
1 tbsp granulated garlic
1 tsp paprika
1 tsp onion powder
1/2 tsp thyme
Smoked Pastrami Sandwich Method
The first thing you need to do is the meat preparation.
Take a bowl and mix all of the ingredients for the rub together. Once they are all mixed evenly set the bowl aside as you won’t need the rub for a while.
Take your meat and trim off any excess fat. The fat cap can be trimmed off as well as any clumps around the surface. Once this is completed place the meat into a foil tray.
Cover all of the outsides of the meat in oil. Make sure that the oil doesn’t miss any sides as you turn it. Liberally apply the rub mix to the corned beef.
Wrap up the meat with some plastic wrap and return the meat to the fridge.
Smoking the Meat
Take the beef from the fridge and leave it to come up to room temperature. Whilst the beef is out you can start to get the smoker ready. Get the coals lit and bring the smoker up to about 275 degrees Fahrenheit.
Once the coals are lit add some pecan wood chunks. These will really add to the smoke taste at the end of the cook.
Bring the beef outside and remove the plastic wrap. With the wrap removed, you can place the corned beef on the smoker.
Once the meat has been in the smoker for two hours you can wrap it and return it to the cooker. Cook the beef for another two hours or until it reaches an internal temperature of 200 degrees.
Rest the meat for at least thirty minutes before slicing or leave it for a night in the refrigerator.
Making the Smoked Pastrami Sandwich
Slice the pastrami as you like it. Generally, it is cut quite thick for sandwiches but it is also incredible when cut really thinly. Take about half a pound of the sliced pastrami and steam it over medium heat for about three or four minutes.
Take your slices of rye bread and make a huge pile of pastrami on top of one of the slices. Add a decent amount of mustard and add dill pickles if you wish.