Smok-Haus – Only Restaurant In Greater NY Area To Make Pastrami In House

A row of pastrami in the smoker at Smok-Haus in Hicksville. Credit: Yvonne Albinowski

Pitmaster Kyle Kowalski applies dry rub to the brisket before it goes into the smoker at Smok-Haus in Hicksville. After 15 hours or so, the meat is tender and juicy. Credit: Yvonne Albinowski