Uploaded May 2026 | Updated September 2026, 2 weeks ago
In this recipe, I’m showing you how to make a proper, New York style pastrami on rye sandwich. Go to DrinkLMNT.com/BrianLagerstrom for a free LMNT sample pack with any order.
▶️WATCH NEXT:
HOMEMADE CORNED BEEF: youtu.be/AwFFqdyQf20?si=7TbPFU8zqifMK9tP
🔪MY GEAR:
SMOKER BOX: amzn.to/4unzAd8
HICKORY WOOD CHIPS: amzn.to/4n1r7K6
CUTTING BOARD: amzn.to/341OgnD
HALF SHEET PAN: amzn.to/48EExpE
HALF SHEET WIRE RACK: amzn.to/4tto1QZ
VITAMIX BLENDER: amzn.to/4d051mL
INSTANT READ THERMOMETER: amzn.to/4w0lZdz
FAVORITE STAINLESS BOWL: amzn.to/4t7Ms5W
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
**RECIPE**
For the Pastrami:
▪5 lb corned beef brisket flat ( I used 2 pieces in video, but 1 large piece can work as well)
▪30g (1/4 cup) whole black peppercorns
▪30g (1/4 cup + 2 tsp) whole coriander seeds
▪30g (2 tbsp + 1 tsp) granulated sugar
▪5g (1.5 tsp) garlic powder
▪2g (1 tsp) chili flake
To Assemble the Sandwich
▪Jewish caraway rye bread (store-bought or see recipe below)
▪Spicy brown mustard
INSTRUCTIONS
1. Start by thoroughly rinsing your corned beef and drying it off completely
2. Toast the whole coriander and peppercorns until they just start to smoke, then give them a coarse grind in a blender or spice grinder. Combine ground spices with sugar, garlic, and chili flakes.
3. Heavily encrust the entire brisket on all sides with your rub.
4. Place the meat on a wire rack then refrigerate uncovered overnight for 8-12 hours
5. Use a smoker box with dry wood chips over medium high heat with the meat on the opposite side (no heat) and smoke for 90 minutes (changing out chips 2-3 times) until you see a reddish-brown bark.
6. Wrap the pastrami tightly in a double layer of foil. Oven roast at 300°F/150C until it reaches 200°F/95C internally. THEN give it another 1.5 to 2 hours of cook time to melt collagen and make tender.
7. Check for tenderness with a fork—it should be yielding to the fork and COULD shred if you wanted, but it should still be cohesive not totally falling apart. Rest for 45 minutes minimum before slicing against the grain.
8. Spread plenty of spicy brown mustard on both pieces of lean jewish rye then shingle on pastrami at a 4 to 1 meat-to-bread ratio
For a more detailed, printable recipe visit: brianlagerstrom.com/recipes/pastrami-on-rye
CHAPTERS:
0:00 Making the rub and coating the beef
6:39 Setting up your grill as a smoker
8:17 Smoking the pastrami
13:25 Oven roasting (steaming) the pastrami
18:18 Assembling the perfect pastrami on rye sandwich
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
In this recipe, I’m showing you how to make a proper, New York style pastrami on rye sandwich. Go to DrinkLMNT.com/BrianLagerstrom for a free LMNT sample pack with any order.
▶️WATCH NEXT:
HOMEMADE CORNED BEEF: youtu.be/AwFFqdyQf20?si=7TbPFU8zqifMK9tP
🔪MY GEAR:
SMOKER BOX: amzn.to/4unzAd8
HICKORY WOOD CHIPS: amzn.to/4n1r7K6
CUTTING BOARD: amzn.to/341OgnD
HALF SHEET PAN: amzn.to/48EExpE
HALF SHEET WIRE RACK: amzn.to/4tto1QZ
VITAMIX BLENDER: amzn.to/4d051mL
INSTANT READ THERMOMETER: amzn.to/4w0lZdz
FAVORITE STAINLESS BOWL: amzn.to/4t7Ms5W
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
**RECIPE**
For the Pastrami:
▪5 lb corned beef brisket flat ( I used 2 pieces in video, but 1 large piece can work as well)
▪30g (1/4 cup) whole black peppercorns
▪30g (1/4 cup + 2 tsp) whole coriander seeds
▪30g (2 tbsp + 1 tsp) granulated sugar
▪5g (1.5 tsp) garlic powder
▪2g (1 tsp) chili flake
To Assemble the Sandwich
▪Jewish caraway rye bread (store-bought or see recipe below)
▪Spicy brown mustard
INSTRUCTIONS
1. Start by thoroughly rinsing your corned beef and drying it off completely
2. Toast the whole coriander and peppercorns until they just start to smoke, then give them a coarse grind in a blender or spice grinder. Combine ground spices with sugar, garlic, and chili flakes.
3. Heavily encrust the entire brisket on all sides with your rub.
4. Place the meat on a wire rack then refrigerate uncovered overnight for 8-12 hours
5. Use a smoker box with dry wood chips over medium high heat with the meat on the opposite side (no heat) and smoke for 90 minutes (changing out chips 2-3 times) until you see a reddish-brown bark.
6. Wrap the pastrami tightly in a double layer of foil. Oven roast at 300°F/150C until it reaches 200°F/95C internally. THEN give it another 1.5 to 2 hours of cook time to melt collagen and make tender.
7. Check for tenderness with a fork—it should be yielding to the fork and COULD shred if you wanted, but it should still be cohesive not totally falling apart. Rest for 45 minutes minimum before slicing against the grain.
8. Spread plenty of spicy brown mustard on both pieces of lean jewish rye then shingle on pastrami at a 4 to 1 meat-to-bread ratio
For a more detailed, printable recipe visit: brianlagerstrom.com/recipes/pastrami-on-rye
CHAPTERS:
0:00 Making the rub and coating the beef
6:39 Setting up your grill as a smoker
8:17 Smoking the pastrami
13:25 Oven roasting (steaming) the pastrami
18:18 Assembling the perfect pastrami on rye sandwich
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
