Pastrami Sandwich by Big Green Egg

by Kyla Van Heerden

Caroline McCann’s Pastrami on rye with deli mayo and fresh pickles.

Let’s get your fire started, shall we?

Pastrami Sandwich - Big Green Egg - Essential Flavours

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 kg Grassfed beef deboned brisket - fat on
  • Wet pickle mix:
  • 3 cups water
  • 1/4 cup Kosher salt
  • 1/4 cup brown sugar
  • 2 x Bay leaves
  • 1 tablespoon coriander seeds crushed
  • 1 teaspoon peppercorns crushed
  • 1 tablespoon mustard seeds crushed
  • Ingredients for rub:
  • 4 tablespoons fresh coarsely ground black pepper
  • 2 tablespoons coriander powder
  • 1 teaspoon mustard powder
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder


Wet Pickle Mix Method:

  1. Place all ingredients in a pot and heat till sugar dissolved.
  2. Using the Stainless Steel Flavour Injector, inject the brine into the meat.
  3. Place the brisket in a deep dish, pour in all the brine and cover dish with cling wrap.
  4. Place in the back of your fridge for 3 days. Nurse it by turning every day and making sure the pickle mix covers the meat.
  5. After 3 days take out and soak for 8 hours in cold water.
  6. Pat dry.]

The Rub's Method:

  1. Mix together and massage a little oil onto your grass fed beef brisket to help the seasoning stick.
  2. Rub spice mix generously onto the brisket and leave to marinade over night.
  3. Set the EGG for indirect cooking at 100°C and smoke with some pre-soaked Hickory wood chips for 8 hours. The internal temperature should reach 63°Cc





Serve sandwiched between dark rye slices with sweet and sour pickles and lashings of deli mayo (mayo mixed with a little mustard).

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