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
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
The smoked whole pastrami can be refrigerated for up to 2 weeks.
Notes
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).