Smoked Pastrami (Dirty Version)
Smoked Pastrami (Dirty Version)

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, smoked pastrami (dirty version). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Smoked Pastrami (Dirty Version) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Smoked Pastrami (Dirty Version) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have smoked pastrami (dirty version) using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Smoked Pastrami (Dirty Version):
  1. Take 1 (4 lb) Packaged Brined Corned Beef Brisket
  2. Make ready For The Rub:
  3. Make ready 1/3 cup Ground Coriander
  4. Take 1/2 cup Coarse Ground Pepper
  5. Get 1/4 cup Cup Garlic Powder
  6. Make ready 4 tbsp Paprika
  7. Get 3 tbsp Onion Powder
  8. Take 2 tbsp Ground Thyme
  9. Prepare Sour Dough Rolls
  10. Prepare as needed Mustard
Steps to make Smoked Pastrami (Dirty Version):
  1. You can use whatever rolls you want. I make my Sour Dough Rolls the day before. My recipe is on my page.
  2. The day before, wash brine mixture off of brisket thoroughly. Trim fat. Pat dry.
  3. Rub mustard all over the brisket as a binder for the Rub.
  4. Mix all Rub ingredients, completely cover the brisket with Rub by hand.
  5. Place Brisket in a one gallon zip lock bag. Or plastic wrap it up.
  6. Place in fridge, let rest overnight.
  7. The next day, pre heat smoker to 275 degrees Fahrenheit.
  8. Remove brisket from the plastic bag. Place in smoker. Let smoke for 2 hours.
  9. After 2 hours, wrap Brisket in foil, place back in smoker. Insert meat probe. Smoke at 275 degrees Fahrenheit for about another 2 hours until internal Temp is 200 degrees Fahrenheit. Remove Brisket.
  10. Let rest in foil for 30 minutes.
  11. Slice as Thin as humanly possible, place between rolls, add mustard and pickles.
  12. Enjoy!

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