THE ULTIMATE DELI SANDWICH: Pastrami on Rye

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.

Measure 125 grams of salt, 50 grams of sugar, and 15 grams of pink salt into a 4-quart pot.

Add 4 smashed garlic cloves, 8-10 grams of black peppercorns, 10 grams of mustard seed, 5-6 bay leaves, 10 grams of coriander seed, and a small pinch of ground clove or 4 whole cloves to the pot.

Pour in 1000 grams of water and bring the mixture to a simmer over high heat for about 10 minutes.

While the brine simmers, prepare the brisket by cutting a 6-pound flat cut brisket into two equal-sized pieces.

After 10 minutes, add 1000 grams of ice to the brine to cool it down quickly.

Place the two brisket pieces into a tall-sided food bucket and pour the cooled brine over them.

Cover the bucket and refrigerate for 7 days.

To make the spicy mustard, measure 100 grams of brown mustard seeds, 100 grams of yellow mustard seeds, 250 grams of white distilled vinegar, and 250 grams of water (or domestic beer) into a container.

Add 50 grams of apple cider vinegar and 12 grams of salt, then stir to combine and refrigerate for 7 days.

After 7 days, use an immersion blender to puree the mustard seeds for 4-5 minutes until well cracked and a rustic puree forms.

Taste the mustard, noting that it will mellow in the fridge.

To make a spreadable deli-style mustard, measure 150 grams of cooked mustard paste (made from 50 grams water, 50 grams white distilled vinegar, and 50 grams dried mustard powder cooked for 4-5 minutes).

Add 225 grams of the grainy mustard, 75 grams of water, 75 grams of white distilled vinegar, 8 grams of salt, and 2 grams of turmeric to a blender.

Blend on high for about 2 minutes until a smooth puree forms.

Transfer the mustard to a pint container and refrigerate to cool and set up.

Prepare the rub by measuring 50 grams each of whole black peppercorn and whole coriander and toasting them in a saucepan.

Add 50 grams of salt, 50 grams of sugar, 10 grams of garlic powder, and 3-4 grams of chili flake to the toasted spices and grind until coarse.

After 7 days of brining, rub the spice mixture all over the brisket pieces, ensuring they are well coated.

Preheat the smoker and load it with soaked apple wood chips.

Place the brisket pieces in the smoker, ensuring they are spaced apart for even smoke distribution.

Smoke the briskets for about 6 hours, flipping them halfway through for even cooking.

Re-chip the smoker every hour as needed.

After 6 hours, remove the briskets from the smoker and decide whether to refrigerate them overnight or cook them immediately in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens