Chef Sean Archer of San Antonio’s Max and Louie’s New York Diner knows a thing or two about pastrami sandwiches. It’s the most requested item on the menu at the popular North Side restaurant, and he ...

Instructions: Fill a large pot with 12 cups cold water. Add the kosher and pink curing salts, granulated and brown sugars, honey, pickling spice, coriander, mustard seeds and garlic. Bring to a boil ...

Bring all those ingredients to a boil and then chill completely. Add the sirloins, completely submerged. After 48 hours, rinse the sirloin, and rub with a pastrami spice mixture. Smoke for 2 hours at ...