• Pastrami Subs

    1 vote
    Pastrami Subs
    Prep: 5 min Cook: 6 hours Servings: 4
    by Patti Fisher
    68 recipes
    Pastrami Subs Go Tailgating, we love the pepper crust and they were so tender and juicy. Who says that camp cooking is boring? We took a corned beef brisket and did a heavy pepper crust then smoked it for 6 hours. When you smoke corned beef you’re making Pastrami and it’s good just on your plate or thin sliced for subs. Patti likes to cube it in scrambled eggs for our camping breakfasts. We have always loved creating AWESOME and hearty camp meals for breakfast, lunch and dinner that will be remembered for years. This is another one of those. Pastrami is super easy to do on our Green Mountain Grills Davey Crockett Tailgater and they have that “Kiss of Smoke” from Pacific Pellets Rancher’s Mesquite pellets. With hunting and football season just around the corner I thought I would share this one. Don’t tell your buddies how easy this is to do, and be sure you have them do the dishes (and buy the beer). Camp gear has really changed a lot over the years and one of those changes I like the most are tailgater grills. Our Green Mountain Davey Crockett tailgater runs on 12 volts DC, weighs only 65 pounds and you can set it anywhere. Most hunting camps don’t have electricity and that’s not a problem with the Davey Crockett. It will run for days on an “Emergency Jump Starter” that will fit in your glove box. So, you can smoke or grill up a storm in camp from burgers to pulled pork and, of course, delicious chops and steaks. Anything you can dream of…


    • 1 corned beef brisket, about 4lbs.
    • Coarse ground black pepper
    • Buns and condiments of choice


    1. Rinse the corned beef with cold water and pat dry. Do a heavy coating on it with the coarse ground pepper. Place directly onto the grill grates fat side up for 6 hrs @ 250 degrees (122c). Smoke until fork tender looking for a finished internal temperature around 205 degrees (97c).
    2. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
    3. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
    4. To make in oven, please check out our website

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