Recipe of Smoked Pastrami (Dirty Version) in 12 Minutes for Mom

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, smoked pastrami (dirty version). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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. I'm gonna show you how to make the king of all sandwiches, a pastrami reuben.

Smoked Pastrami (Dirty Version) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Smoked Pastrami (Dirty Version) is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started 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 it.

Ingredients

The ingredients needed to make Smoked Pastrami (Dirty Version):

1. Get 1 (4 lb) Packaged Brined Corned Beef Brisket
2. Make ready For The Rub:
3. Prepare 1/3 cup Ground Coriander
4. Make ready 1/2 cup Coarse Ground Pepper
5. Make ready 1/4 cup Cup Garlic Powder
6. Make ready 4 tbsp Paprika
7. Take 3 tbsp Onion Powder
8. Get 2 tbsp Ground Thyme
9. Make ready Sour Dough Rolls
10. Get as needed Mustard

Pastrami is cured (corned), spiced, and smoked brisket that isn't just for sandwiches! 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. At this point I wrapped the pastrami in foil and let it rest in a cooler for a couple of hours.

Instructions

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!

This rest resulted in an accidental step in the process I didn't consider at all, steaming. 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.

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

Print this page