Steps

• 1

  Plan ahead! This recipe requires brining for 3 days and refrigeration overnight.

• 2

  To Make the Brine: Bring 3 liters of water, sugar and salt to a boil. Simmer until salt and sugar are dissolved. Remove from heat and add remaining brine ingredients. Let the brine cool completely.

• 3

  Place the brisket in a nonreactive container deep enough to hold the brisket and brine. Inject brisket all over with brine then pour remaining brine over brisket making sure it is fully submerged. Place in the refrigerator for 3 days.

• 4

  Remove brisket from brine and pat dry. Combine rub ingredients and rub over brisket.

• 5

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Place the brisket directly on the grill grate and smoke for 6 hours.

  180 ˚F / 82 ˚C

  06:00

• 7

  Increase the Traeger temperature to 300℉ and cook for 3 more hours.

  300 ˚F / 149 ˚C

  03:00

• 8

  Wrap the brisket in foil and continue to cook until meat reaches an internal temperature of 195℉.

  300 ˚F / 149 ˚C

  195 ˚F / 91 ˚C

• 9

  Remove brisket from the Traeger and vent the foil allowing steam to escape to stop cooking.

• 10

  Cool in the refrigerator overnight.

• 11

  The next day, slice pastrami into 1/8 inch slices against the grain.

• 12

  To Build the Sandwich: layer rye bread, Thousand Island dressing, iceberg, red onion and pastrami. Enjoy!