Neal's Deli Smoky Pastrami
"I bet you'd be hard pressed to find anyone else who puts pastrami on biscuits," says Matt Neal. His sandwich is hugely popular at Neal's Deli, but the well-spiced, juicy pastrami is divine however it's served. The recipe is surprisingly easy, though it does take time—five days to cure the brisket in a simple brine and one day to chill it, followed by a few hours of smoking the peppercorn-and-coriander-crusted meat on a partially covered grill. More Beef Dishes
The smoked whole pastrami can be refrigerated for up to 2 weeks.
Curing salts (including pink salt, Prague powder and Morton Tender Quick) are a mix of salt and sodium nitrite. They're available from amazon.com (Morton Tender Quick is available at supermarkets).