Smoked Pastrami and Coleslaw Dinner

This Saturday is St. Patrick’s Day! That means it’s time to whip out your greenest attire and plan a tasty traditional Irish meal (and no that doesn’t mean plain old boiled cabbage). We’ve put our own special twist on traditional Irish cuisine with our smoked pastrami and coleslaw dinner!

Pastrami Recipe

Cook Time: 2 Days for Preparation & 3-6 Hours for Cooking

First let’s start with the meat of it. The history of pastrami dates way back to the Ottoman empire. They found that slathering their meat in spices helped to preserve it and so pastrami was born! It also makes it super tasty so it’s a real win/win situation.


  • 1 5-lb. beef brisket, the more fat it has the better!
  • 3 tablespoons of coriander seed
  • 2 tablespoons of black peppercorns
  • 2 tablespoons of mustard seeds
  • 1 tablespoon of white peppercorns
  • 2 tablespoons of granulated garlic


  1. Trim the fat on the brisket.

  2. Combine all rub ingredients except the garlic and grind.

  3. Pour ground mixture into a bowl and add the granulated garlic and mix together.

  4. Generously apply the rub to the brisket.

  5. Wrap tightly in plastic wrap and leave in the refrigerator for about two days.


  1. Power on your MAK and leave the setpoint on SMOKE.

  2. Once the grill has reached your setpoint, put the brisket on and cook for one hour.

  3. Raise the temperature to 225°F and cook until the internal temperature of the meat reaches 155°F.

  4. Remove the brisket from the grill, wrap it in foil, and let cool.

  5. When cool, remove the foil and wrap the brisket in plastic wrap, then wrap again in aluminum foil.

  6. We recommend letting it sit in the refrigerator for one day before slicing. It makes a great Ruben sandwich!

Smoked Coleslaw

Cook Time: Approximately 15-30 Minutes

Did you know that coleslaw is primarily made up of shredded cabbage? If you’re a true BBQ fanatic then I’m sure this is old news to you. For those who didn’t know, now you do! Coleslaw is the perfect side or topping to any smoked meal.


  • 1 pound green cabbage (1/2 head), cored and shredded
  • 1/4 pound purple cabbage, cored and shredded, or more green cabbage
  • 1 large carrot, peeled and grated
  • 1/2 cup mayonnaise (preferably Hellmann’s), or more as needed
  • 1 tablespoon of cider vinegar
  • 1 tablespoon of prepared horseradish
  • 1 tablespoon of sugar
  • 1 to 2 teaspoons fresh lemon juice
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seed

Cooking & Preparation

  1. Combine the green and purple cabbage and grated carrot in an aluminum foil drip pan and position in the center of the grill grate away from direct heat.
  2. Cover the grill and smoke the cabbage for 12 to 15 minutes, stirring once.
  3. Do not allow the vegetables to cook; remove from the grill and let cool.
  4. Transfer to a large mixing bowl.
  5. In the meantime, in a small mixing bowl, combine the mayonnaise, vinegar, horseradish, sugar, lemon juice, salt, pepper, and celery seed and whisk until smooth.
  6. Pour over the cabbage mixture and stir gently to coat.
  7. Cover and chill if not serving immediately.
* Recipe provided by Steven Raichlen

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