Smoked Pastrami (Dirty Version) is the first thing that appears to most people’s thought when it arrives to a perfect meal. Today, we will provide you steps on cooking a appetizing Smoked Pastrami (Dirty Version).
We hope you got benefit from reading it, now let’s go back to smoked pastrami (dirty version) recipe. To make smoked pastrami (dirty version) you only need 10 ingredients and 12 steps. Here is how you do it.
Firstly, below are the ingridients that you should ready to make Smoked Pastrami (Dirty Version):
- Prepare 1 (4 lb) of Packaged Brined Corned Beef Brisket.
- Use of For The Rub:.
- Provide 1/3 cup of Ground Coriander.
- You need 1/2 cup of Coarse Ground Pepper.
- You need 1/4 cup of Cup Garlic Powder.
- Provide 4 tbsp of Paprika.
- You need 3 tbsp of Onion Powder.
- You need 2 tbsp of Ground Thyme.
- Provide of Sour Dough Rolls.
- Get as needed of Mustard.
After readying the ingridients, now we are set to make our yummy Smoked Pastrami (Dirty Version):
- You can use whatever rolls you want. I make my Sour Dough Rolls the day before. My recipe is on my page..
- The day before, wash brine mixture off of brisket thoroughly. Trim fat. Pat dry..
- Rub mustard all over the brisket as a binder for the Rub..
- Mix all Rub ingredients, completely cover the brisket with Rub by hand..
- Place Brisket in a one gallon zip lock bag. Or plastic wrap it up..
- Place in fridge, let rest overnight..
- The next day, pre heat smoker to 275 degrees Fahrenheit..
- Remove brisket from the plastic bag. Place in smoker. Let smoke for 2 hours..
- 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..
- Let rest in foil for 30 minutes..
- Slice as Thin as humanly possible, place between rolls, add mustard and pickles..
Recipe : Smoked Pastrami (Dirty Version)
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