Easiest Way to Make Any-night-of-the-week Smoked Pastrami (Dirty Version)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, smoked pastrami (dirty version). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Smoked Pastrami (Dirty Version) is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Smoked Pastrami (Dirty Version) is something that I have loved my entire life.

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To begin with this particular recipe, we have to first prepare a few components. You can have smoked pastrami (dirty version) using 10 ingredients and 12 steps. Here is how you can achieve 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. Make ready 1/3 cup Ground Coriander
4. Get 1/2 cup Coarse Ground Pepper
5. Take 1/4 cup Cup Garlic Powder
6. Take 4 tbsp Paprika
7. Prepare 3 tbsp Onion Powder
8. Take 2 tbsp Ground Thyme
9. Get Sour Dough Rolls
10. Get as needed Mustard

Simmer over moderately high heat, stirring occasionally, until the salts and sugars have dissolved. Remove from pan, roughly crush in a motar and pedastil. Place in a bowl and add the remaining pickling spices. On this video I get to try out my new Traeger Pellet smoker and make a quick and dirty homemade pastrami.

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!

Place in a bowl and add the remaining pickling spices. On this video I get to try out my new Traeger Pellet smoker and make a quick and dirty homemade pastrami. This may not be the traditional way to make but. The Masterbuilt Electric Smoker did a great job on this smoked Corned Beef Pastrami. Stir in the brown sugar, paprika, cinnamon, and clove.

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