Smoked Pastrami Sandwiches

Cook Time

270 Mins

Cooking Method






Prep Time

720 Mins




1 1/2 tsp Black Pepper, ground

3 lbs Brisket Flat

1 tbsp Butter

1 1/2 cups Chicken Stock

1/4 cup Chop House Steak Rub

For Topping, Dill Pickles

2 tsp Garlic Powder

8 oz Maple Cure

2 tsp Mustard Powder

1 Onion, Sliced

1 1/2 tbsp Pickling Spice

Pumpernickel Rye, sliced

To Taste, Sauerkraut

To Taste, Spicy Brown Mustard

6 Swiss Cheese, Sliced

2 qts Water, Cold

Cooking Instructions

Get mouthwatering deli-style pastrami sandwiches right in your own backyard. These Smoked Pastrami Sandwiches start with a brined and cured brisket flat that is smoked and braised low and slow on the Pit Boss Platinum Series KC Combo. Slice it up, stack it high on rye with spicy mustard, kraut and swiss cheese, then sear it up on the griddle. This is a project that’s well worth the time and effort!

Wood Pellet Recommendation

In order to bring out the smoky, savory flavors in this recipe, we recommend using our Classic Blend Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Chop House Steak Rub Seasoning.

  1. Set the brisket flat on a cutting board, then trim off excess fat and silver skin.
  2. Whisk together water and maple cure, until dissolved.
  3. Lay brisket in a large container, season with pickling spice, then cover with brine/cure. The meat must be completely immersed. Cover and place in the refrigerator for 3 to 4 days.
  4. Remove brisket flat from brine/cure. It will be pale grey in color, which is normal. Discard the cure and replace with plain water. Allow brisket to soak 1-2 hours.
  5. Combine all ingredients for the rub in a bowl. Remove the brisket from the water and blot dry with paper towel.
  6. Season the brisket well with the rub, pushing and massaging it into the surface. Place the brisket back into the refrigerator, uncovered, overnight.
  7. Fire up your Pit Boss Platinum Series KC Combo on SMOKE mode and let it run with lid open for 10 minutes then preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  8. Transfer the brisket flat directly on the grill grate, fat side down, over indirect heat. Smoke for 2 hours, flipping after 1 hour.
  9. Remove the brisket from the grill and place it in a cast iron skillet, or foil-lined aluminum pan with chicken stock and onions. Cover with a lid, or foil and return to the grill.
  10. Increase temperature to 275° F, and cook an additional 1 hour, then check the brisket to see if enough liquid remains. If reducing too quickly, add 1 cup of water. Cook the brisket for another 1 hour, or until the brisket is probe tender (@ 205° F).
  11. Remove from the grill and rest for at least 30 minutes, prior to slicing thin.
  12. Preheat the griddle over low flame.
  13. Grease griddle with 1 tablespoon of butter, then spread mustard on 4 slices of rye, then set on griddle. Add 2 portions of sliced pastrami. Warm pastrami 1 to 2 minutes, then flip. Top pastrami with sauerkraut and cheese, then close the griddle lid for 1 minute to crisp up the underside of the pastrami and melt the cheese.
  14. Brush rye with mustard then set pastrami on every other slice. Set remaining toasted rye on top complete the smoked pastrami sandwich.
  15. Remove from the griddle, then repeat. Slice each sandwich on the bias and serve warm with dill pickles.

Special Tools

  • Cast Iron Skillet
  • Large Plastic Container

Bigger. Hotter. Heavier. Tip

If time is not on your side, substitute a corned brisket flat for a plain brisket, and follow remaining recipe steps beginning with the Chop House crust.

Diet Info

  • Flexible Dieting

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