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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, smoked pastrami (dirty version). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

You can use whatever rolls you want. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices and a few shreds of sauerkraut is nice but not necessary.

Smoked Pastrami (Dirty Version) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Smoked Pastrami (Dirty Version) is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. 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. Get 1 (4 lb) Packaged Brined Corned Beef Brisket
  2. Prepare 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. Get 3 tbsp Onion Powder
  8. Make ready 2 tbsp Ground Thyme
  9. Take Sour Dough Rolls
  10. Prepare as needed Mustard

The guys behind Wise Sons deli share their recipe for tender, smoky homemade pastrami. Quick and Dirty Homemade Pastrami - On the new Traeger Pellet Smoker. Smoked Corned Beef Pastrami In The Masterbuilt Electric Smoker - Pastrami Recipe. Pastrami is cured (corned), spiced, and smoked brisket that isn't just for sandwiches!

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!

We have a recipe, key temps & expert tips Pastrami is cured, spiced, and smoked brisket that was originally developed as a means of preserving meat. We typically use juicy, flavorful pastrami in sandwiches. Homemade Smoked Pastrami: Today we are going to learn how to make your own homemade smoked pastrami. Each link opens a larger version of the image. Lemon Juice Concentrate, Natural Wood Smoke.

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