MAKING PASTRAMI & FAMOUS SANDWICH | KATZ'S DELI STYLE

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: provolone

Low-fat cheese reduces calories while maintaining flavor.

veal

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner and more affordable than veal.

Cut off the point from the brisket and separate the flat.

Trim off any excess fat and gnarly bits from the brisket point.

Weigh the brisket and the pastrami cure, then apply the cure evenly over the meat.

Wrap the cured brisket in cling film and refrigerate for about seven days.

After curing, rinse off the cure and coat the brisket in coarse black pepper.

Prepare the Weber Summit grill with a water pan underneath and preheat to steam.

Cook the brisket at 200 degrees Fahrenheit until it reaches an internal temperature of 150 degrees Fahrenheit, spritzing it periodically with water.

Cover the brisket with tin foil towards the end of cooking to retain moisture.

Let the cooked pastrami rest for about one to one and a half hours before slicing.

Slice the pastrami thinly for the sandwich.

Spread mustard on the rye bread and add pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens