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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, smoked pastrami (dirty version). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Smoked Pastrami (Dirty Version) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Smoked Pastrami (Dirty Version) is something that I’ve loved my whole life.

Great recipe for Smoked Pastrami (Dirty Version). I have been craving this all summer. This version is made using the prepackaged, prebrined Corned Beef Brisket.

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

The ingredients needed to make Smoked Pastrami (Dirty Version):
  1. Make ready 1 (4 lb) Packaged Brined Corned Beef Brisket
  2. Make ready For The Rub:
  3. Take 1/3 cup Ground Coriander
  4. Make ready 1/2 cup Coarse Ground Pepper
  5. Prepare 1/4 cup Cup Garlic Powder
  6. Take 4 tbsp Paprika
  7. Get 3 tbsp Onion Powder
  8. Make ready 2 tbsp Ground Thyme
  9. Prepare Sour Dough Rolls
  10. Make ready as needed Mustard

Wrap the pastrami in non-plastic lined butcher paper. Smoked pastrami may seem like a complicated and lengthy process, so we have put together a step-by-step tutorial to help bring something different to your table this fall! 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.

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!

Saint Patrick's Day is a good excuse to fire up your smoker for Smoked Pastrami this weekend. For this recipe I'm taking a Corned Beef brisket flat and turning it into fresh Pastrami. Place a Pro-Series High-Temp Penetration Probe into the thickest part of the center of the meat and attach the probe to your DOT (you could also use another ChefAlarm, but you don't need to monitor a low temperature with the meat). The picture above shows you the hot smoked version that I made using an "unrolled" piece of brisket. It worked extremely well although maybe a thicker piece of meat would have helped make for larger slices - a lesson for next time..

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