Smoked Pastrami (Dirty Version)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, smoked pastrami (dirty version). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked Pastrami (Dirty Version) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Smoked Pastrami (Dirty Version) is something that I’ve loved my whole life. They are nice and they look wonderful.

Here is how you achieve it. You need of For The Rub:. Simmer over moderately high heat, stirring occasionally, until the salts and sugars have dissolved. Pour the brine into a large bowl and let cool.

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. Take For The Rub:
  3. Prepare 1⁄3 cup Ground Coriander
  4. Get 1⁄2 cup Coarse Ground Pepper
  5. Take 1⁄4 cup Cup Garlic Powder
  6. Prepare 4 tbsp Paprika
  7. Get 3 tbsp Onion Powder
  8. Get 2 tbsp Ground Thyme
  9. Prepare Sour Dough Rolls
  10. Take as needed Mustard

This may not be the traditional way to make but for. Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. For the Brine: Bring the water to a boil in a large pot.

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!

Thoroughly rub the brined brisket with the pastrami rub. For the Brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns and allspice berries. Let cool completely, then immerse the meat weighing it down with a plate if necessary. Pastrami is usually brined while smoked meat is dry rubbed with curing salt.

So that is going to wrap it up with this exceptional food smoked pastrami (dirty version) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!