When a Lithuanian immigrant named Sussman Volk got the recipe ... pounds of pastrami weekly. The navel-cut meat spends three weeks in brine before being massaged with a spicy rub and smoked ...

Brought to New York City by Jewish immigrants in the late 19th century, pastrami ... rub: If you can grind your own spices, by all means, please do. Always try to give your beef the best service ...

Brad Kass: That pastrami is by far the best pastrami I've ever had in my life ... the pastrami its classic pink color; the signature rub, or bark, around the edge that's made with a blend of ...