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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked pastrami (dirty version). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

Smoked Pastrami (Dirty Version) I have been craving this all summer. This version is made using the prepackaged, prebrined Corned Beef Brisket. I will make the From Scratch Version in a few weeks. You can use whatever rolls you want.

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

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. Make ready 1/2 cup Coarse Ground Pepper
  5. Make ready 1/4 cup Cup Garlic Powder
  6. Prepare 4 tbsp Paprika
  7. Take 3 tbsp Onion Powder
  8. Get 2 tbsp Ground Thyme
  9. Make ready Sour Dough Rolls
  10. Take as needed Mustard

Mix all Rub ingredients, completely cover the brisket with Rub by hand. Place Brisket in a one gallon. Great recipe for Smoked Pastrami (From Scratch Version). This is the from scratch version.

Instructions 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!

Great recipe for Smoked Pastrami (From Scratch Version). This is the from scratch version. See my recipe list for the Dirty version. The first step for my Smoked Brisket Pastrami recipe was to come up with a Brine. The basics of a pastrami brine include salt, sugar, and spices; but the most important part is the pink curing salt.

So that’s going to wrap it up with this exceptional food smoked pastrami (dirty version) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!