06/05/2026
It’s Pastrami time y’all!!!!!! Get it before it sells out!
We keep our pastrami all the way official starting our USDA Prime brisket in a two week brine, a day of desalination, a day with a dry cure, and finally 18 hours of smoke. We pile it highly and top it with Swiss cheese, our smokey mustard, classic 1000 island and Pegs Pickles on toasted locally made marble rye! Get you some this weekend!