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

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, smoked pastrami (dirty version). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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. It needs to be used in an exact ratio to achieve the desired result.

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

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

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. Make ready 1/3 cup Ground Coriander
  4. Make ready 1/2 cup Coarse Ground Pepper
  5. Get 1/4 cup Cup Garlic Powder
  6. Make ready 4 tbsp Paprika
  7. Make ready 3 tbsp Onion Powder
  8. Take 2 tbsp Ground Thyme
  9. Get Sour Dough Rolls
  10. Make ready as needed Mustard

Fully smoking the meat in the smoker produces a dryer pastrami. If you like it more moist, leave more fat on the meat and finish it by steaming. Many have posted how much they like my pastrami recipe, but were not pleased with the texture of the meat. Fully smoking the meat in the smoker until it.

Steps 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!

Man, lunch is going to be amazing this week! This recipe is really easy, so I am going to just break it down. Making Pastrami from scratch is so rewarding and worth all the effort. This recipe is a short cut and does not involve smoking but still gives a tender, juicy and flavorful Pastrami. At this point I wrapped the pastrami in foil and let it rest in a cooler for a couple of hours.

So that is going to wrap this up for this exceptional food smoked pastrami (dirty version) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!