Super smoked pastrami. Need we say more? This brined brisket is wrapped with some super smokin' flavor, thinly sliced and loaded on rye with a creamy, homemade thousand island dressing.
How many people are you serving?
To make the brine: Bring water, sugar and salt to a boil and simmer until salt and sugar are dissolved. Remove from heat and add all remaining ingredients except brisket. Let brine cool completely.
Place the brisket in a non-reactive container deep enough to hold the brisket and brine. Inject brisket all over with brine then pour remaining brine over brisket making sure it is fully submerged. Place in the refrigerator for 3 days.
Remove brisket from brine and pat dry. Combine rub ingredients and rub over brisket.
When ready to cook, set to Super Smoke mode if using a WiFIRE-enabled grill. Place the brisket directly on the grill grate and smoke for 6 hours.
Increase the grill temperature to 300 degrees F and cook for 3 more hours. Wrap the brisket in foil and continue to cook until meat reaches an internal temperature of 195 degrees F.
Remove from grill and vent the foil allowing steam to escape to stop cooking. Cool in the refrigerator overnight. The next day, slice pastrami into 1/8 inch slices against the grain.
To build the sandwich: layer rye bread, thousand island dressing, iceberg, red onion, and pastrami. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up