Brisket Pastrami Sandwich

Brisket Pastrami Sandwich

Category Beef Leftover Ideas Smoke Regional
Servings 10
Prep Time 5-6 days
Cook Time 7-9 hours

Bring the famous flavors of New York City to your own backyard with this easy-to-follow brisket pastrami sandwich recipe. Piled high with homemade brisket pastrami, tangy coleslaw, and savory Swiss cheese, this wood-fired twist on a classic Reuben will make you completely forget about the 5 day brine time.

Pit Boss Kitchen


  • 10 lb. Brisket
  • 1 gallon of water
  • 1 cup Kosher Salt
  • 1/2 Cup Sugar
  • 1/4 cup pickling spice
  • 5-6 cloves of garlic, smashed
  • 2 tsp pink curing salt
  • 3/4 cup coarse ground black pepper
  • 1/3 cup raw sugar
  • 3 tbsp granulated garlic
  • 2 tbsp ground coriander
  • 1 1/2 tbsp ground mustard
  • 1 1/2 tbsp granulated onion

Special Tools


  1. Add 1/2 gallon of water, salt, sugar, and pink salt in a large stock pot, and cook over medium heat. Bring the mixture to a light boil, then add the pickling spice and smashed garlic.
  1. Stir the mixture until the sugar and salt are fully dissolved, then remove from the heat. Pour in the remaining 1/2 gallon of water and allow the mixture to cool completely.
  1. While your brine is cooling, trim the excess fat from the whole brisket and place in an extra-large Ziploc bag.
  1. Pour the cooled brine mixture over the brisket and squeeze the air out of the bag. Secure the top of the bag with a zip tie, making sure the brisket is fully submerged in the brining solution.
  1. Place the bag in a large plastic container and refrigerate for 5 nights, checking daily to ensure the brisket is still fully submerged.
  1. On the 6th day, remove the brisket from the brine and pat off any excess seasoning. Then, place the brisket on a raised rack in a large pan, and allow it to dry in the refrigerator.
  1. Preheat your Pit Boss grill or smoker to 275°F.
  1. While your grill is heating up, combine the black pepper, sugar, coriander, mustard, and onion in a small bowl or jar and set aside.
  1. Remove the brisket from the refrigerator and season all sides with the spice mixture.
  1. Place the brisket directly on the grill grates of your smoker, and cook for about 7 hours, or until it reaches an internal temperature of 165°F
  1. Remove from the smoker and allow to rest in the refrigerator overnight.
  1. When ready to eat, remove from the refrigerator, slice thinly and reheat before building your sandwiches.
  1. Enjoy!