New York style hot pastrami sandwich on rye

Toast the coriander seeds and black peppercorns in a sauté pan over medium low heat for three to four minutes, until golden brown with a few wisps of smoke.

Grind the toasted spices in a blender on low for about 25 seconds, to somewhere between a coarse crack and a fine grind. Put a paper towel under the lid to keep the powder in the jar.

Combine the ground spices with the white sugar, garlic powder and chili flake and stir.

Spread half the rub over one corned beef and press it into every side for close to full coverage, then repeat with the second piece.

Move both pieces to a sheet tray and dry in the fridge for 12 to 24 hours to develop a pellicle.

Set up the gas grill with one burner on high under a smoker box of dry wood chips and the other burners off. Lower the lid and give it about 20 minutes to come up to a smolder.

With the grill at about 225 to 250F, put the pastramis on the unlit side, close the lid and smoke for 90 minutes in total, flipping the chips two or three times.

Wrap each pastrami in a double layer of foil to trap the moisture and approximate the deli steaming step.

Slow roast in a 300F oven for about four hours, checking at three and a half hours.

Check the internal temperature; at 205F the collagen is melting, and it needs to hold there a couple of hours. Test with two forks for tenderness.

Rewrap and cook another 90 minutes; total was about five hours.

Rest 45 minutes before slicing, or cool to room temperature, chill overnight and reheat the whole thing in a 350F oven to about 135F.

Slice against the grain into quarter inch thick pieces.

Spread spicy brown mustard edge to edge on both slices of rye.

Shingle the meat so the coverage is even top to bottom and side to side, trimming a little of the fat cap.

Put the lid on, press down and tuck in the sides, then cut.