Recipe of Smoked Pastrami (Dirty Version) in 22 Minutes for Mom

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare 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 is gonna smell and look 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 favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Smoked Pastrami (Dirty Version) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook smoked pastrami (dirty version) using 10 ingredients and 12 steps. Here is how you can achieve that.

Ingredients

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

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

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!

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

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