Hi, I’m Clara. Today, we’re going to make smoked pastrami (dirty version) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Smoked Pastrami (Dirty Version) Recipe

Smoked Pastrami (Dirty Version) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Smoked Pastrami (Dirty Version) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Take 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. Take 1/4 cup Cup Garlic Powder
6. Prepare 4 tbsp Paprika
7. Take 3 tbsp Onion Powder
8. Get 2 tbsp Ground Thyme
9. Prepare Sour Dough Rolls
10. Prepare as needed 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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