How to Make Homemade Smoked Pastrami (Dirty Version)

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked pastrami (dirty version). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Smoked Pastrami (Dirty Version) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Smoked Pastrami (Dirty Version) is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Smoked Pastrami (Dirty Version):

1. Prepare Packaged Brined Corned Beef Brisket
2. Get For The Rub:
3. Prepare Ground Coriander
4. Take Coarse Ground Pepper
5. Make ready Cup Garlic Powder
6. Take Paprika
7. Take Onion Powder
8. Prepare Ground Thyme
9. Prepare Sour Dough Rolls
10. Get Mustard

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!

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