Pastrami Sandwich

1: Take a corn beef brisket flat and soak in water for 24 hours in fridge.

2: Remove brisket from water, rinse again and pat dry.

3: Apply pastrami rub: mix coarse black pepper, granulated garlic powder, garlic powder, smoked paprika, and brown sugar.

4: Smoke the brisket with bold BBQ pellets until the internal temperature reaches 200-205 degrees.

5: Wrap with butcher paper or foil at 175 and place back on the smoker.

6: Let the pastrami rest for an hour wrapped and then slice thin.

7: Prepare the Reuben by placing pastrami on toasted rye bread with dressing, Swiss cheese, and sauerkraut.