How to Make Pastrami on Rye at Home (No Smoker Required)

By Brian Lagerstrom

Ingredients

Instructions

1. Rinse the corned beef under cold water to remove excess brine, then pat it very dry with paper towels.
2. Toast the peppercorns and coriander seeds in a dry pan over medium heat for 3–4 minutes until fragrant and lightly smoking. Cool slightly, then grind to a medium-coarse texture, not powder.
3. Mix the ground spices with the sugar, garlic powder and chili flakes.
4. Press the spice mix firmly onto all sides of the meat.
5. Place the meat on a wire rack over a tray and refrigerate uncovered for 8–24 hours to dry the surface.
6. Set up the grill for indirect heat with a smoker box on the active burner over high heat. When smoke starts, reduce to medium-high, place the meat on the inactive side and smoke for 90 minutes, replacing wood chips every 30 minutes.
7. Keep the grill at 225–250°F (110°C) and keep the lid closed as much as possible. Remove when the bark is deep mahogany and dry to the touch.
8. Wrap the meat in a double layer of foil, place on a rack in a roasting pan and roast at 300°F (150°C) until the internal temperature reaches 200–205°F.
9. Continue cooking for another 90–120 minutes until tender and pull-apart but not falling apart.
10. Rest the meat in the foil for at least 45 minutes. Slice 1/4 inch thick against the grain.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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