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Backyard Blogging.

Smoked Pastrami Sandwich

Brine, prep, smoke and slice your own pastrami then get ready to make a Smoked Pastrami Sandwich that is second-to-none. Plan ahead! This recipe requires brining for three days and refrigeration overnight.



1 (4-5 lbs) Beef Brisket Flat, Fat Trimmed to 1/4-inch
1 gallon Water
6 cloves Garlic, Peeled and Smashed
5 Juniper Berries
3 Bay Leaves, Broken into Pieces
3/4 cup Kosher Salt
1/2 cup Brown Sugar
2 Tbsp Morton’s Tenderquick Curing Salt (Optional)


1 Tbsp Whole Black Peppercorns
3 Tbsp Coarsely Ground Black Pepper
3 Tbsp Coriander Seeds
1 Tbsp Yellow Mustard Seeds
2 Bay Leaves
1/4 cup Brown Sugar
2 Tbsp Sweet Paprika
1 Tbsp Kosher Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Clove


1/2 cup mayonnaise
2 tsp Dijon
2 tsp horseradish
1 clove garlic, minced
salt and pepper
rye bread
Swiss cheese


For the Brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns and allspice berries. Let cool completely, then immerse the meat weighing it down with a plate if necessary. Refrigerate for three days.

For the Rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves and pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.

Remove the meat from the brine and rinse under cold running water and pat dry with paper towels. Sprinkle the the rub on the brisket and cover tightly with plastic wrap. Refrigerate for 24 hours.

When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes.

Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke meat for three-four hours.

Remove from grill and wrap in foil making sure to seal very well. Place back on grill and continue cooking for another three-four hours or until a thermometer inserted in the thickest part of the meat registers an internal temperature of 204℉.

Remove from grill and rest in foil for at least 30 minutes before slicing. If you want cold pastrami, allow to cool completely, refrigerate until chilled and then slice. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Recipe and photo from Traeger.