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!
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.
Trim the fat on the brisket.
Combine all rub ingredients except the garlic and grind.
Pour ground mixture into a bowl and add the granulated garlic and mix together.
Generously apply the rub to the brisket.
Wrap tightly in plastic wrap and leave in the refrigerator for about two days.
Power on your MAK and leave the setpoint on SMOKE.
Once the grill has reached your setpoint, put the brisket on and cook for one hour.
Raise the temperature to 225°F and cook until the internal temperature of the meat reaches 155°F.
Remove the brisket from the grill, wrap it in foil, and let cool.
When cool, remove the foil and wrap the brisket in plastic wrap, then wrap again in aluminum foil.
We recommend letting it sit in the refrigerator for one day before slicing. It makes a great Ruben sandwich!
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.