Recipe – Big Green Egg Pastrami On Rye Sandwich
Ingredients
| For the Beef | For the Rub |
| 2 kg grassfed beef brisket – deboned, fat on | 4 tbsp fresh coarsely ground black pepper |
| Hickory chips for smoking | 2 tbsp coriander powder |
| For the Pickling Mix | 1 tsp mustard powder |
| 3 cups water | 1 tbsp brown sugar |
| 1/4 cup kosher salt | 1 tbsp paprika |
| 1/4 cup brown sugar | 2 tsp garlic powder |
| 2 bay leaves | 2 tsp onion powder |
| 1 tbsp coriander seeds, crushed | |
| 1 tsp peppercorns, crushed | |
| 1 tbsp mustard seeds, crushed |
* Recipe courtesy of Big Green Egg US
Directions
Step 1 – Place all the pickling mix ingredients in a pot and heat until sugar is dissolved. Using a stainless steel flavour injector, inject the pickling mix into the meat.
Step 2 – Place the brisket in a deep dish, pour in the remaining pickling mix and cover the dish with cling wrap. Place in the refrigerator for 3 days. Nurse it by turning it every day and making sure the pickling covers the meat. After 3 days take it out and soak it for 8 hours in cold water. Pat dry.
Step 3 – Mix all of the rub ingredients together. Massage a little oil onto the beef brisket to help the seasoning stick; rub spice mix generously onto the brisket and refrigerate to season overnight.
Step 4 – Set the EGG for indirect cooking with the convEGGtor at 215°F/102°C. Add pre-soaked hickory wood chips and smoke the meat for 8 hours. The internal temperature should reach 145°F/63°C.
Step 5 – Serve the pastrami sandwiched between dark rye slices with sweet and sour pickles and a bit of deli mayo (mayo mixed with a little mustard).
