Pastrami on Rye
Plan ahead, this step can be done the day before cooking. Prepare the pastrami. Remove the SRF Corned Beef Brisket from the packaging, and rinse under cold water, removing any herbs or seasoning stuck to the brisket. Place the brisket in a pot or deep baking dish large enough to submerge the brisket, and cover with cold water. Cover and refrigerate, changing the water after 4 hours, and allow to soak for 6-8 hours total. Drain the water and place the brisket on a rack over a rimmed baking sheet. Pat dry with paper towels. Place the baking sheet with the brisket, uncovered, in the refrigerator until ready to cook, and up to overnight.
When ready to cook, set the smoker or pellet grill to 225°F, and preheat as needed.
Coat the brisket in a thin layer of mustard to use as a binder. Season the brisket generously on all sides with the pastrami rub.
Place the brisket fat-side-up, directly on the grill grates, close the lid and smoke for 4-6 hours, until a nice bark appears and the internal temperature is 165-170°F.
Remove the brisket from the grill. Using two layers of heavy-duty foil, larger than the brisket, place the brisket on the foil and wrap tightly. Return the brisket to the grill and continue to cook until the internal temperature reaches 203-205°F, 2-4 hours.
Remove the pastrami from the grill and let rest in the foil for at least 20-30 minutes before slicing and serving. (Pastrami can be cooled to room temperature and refrigerated at this point. For serving, slice and steam the pastrami slices before assembling the sandwiches.)
Make the sandwiches. In a large skillet over medium heat, add some of the butter, and in batches, toast the bread on one side until golden brown. Repeat, using additional butter as needed. Assemble the sandwiches. Spread the untoasted side with spicy brown mustard, as desired. Layer stacked sliced pastrami and top with sauerkraut, if desired. Finish with another slice of toasted bread and serve with dill pickles. Enjoy!
Pastrami Rub
Make the Pastrami Rub. In a spice grinder or with a mortar and pestle, add the peppercorns and coriander seeds and grind or crush into a coarse texture. Add the paprika, brown sugar, garlic powder, and onion powder, and continue to crush until combined, with some texture still present. (The rub does not need to be a fine powder.)