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’m gonna make it a little bit unique. This will be really delicious.

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

The end result is worth the wait and effort — get ready for the best pastrami of your life. The end result is worth the wait and effort — get ready for the best pastrami of your life. Great recipe for Smoked Pastrami (Dirty Version).

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

See my recipe list for the Dirty version. Both pastrami and Montreal smoked meat are typically served on rye bread with mustard, but smoked meat sandwiches tend to be smaller than pastrami sandwiches. Some other key differences: Montreal smoked meat usually is dry brined with curing salt and often has a darker red color than pastrami, which is typically pinkish red. Smoked pastrami may seem like a complicated and lengthy process, so we have put together a step-by-step tutorial to help bring something different to your table this fall!

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!

Place a Pro-Series High-Temp Penetration Probe into the thickest part of the center of the meat and attach the probe to your DOT (you could also use another ChefAlarm, but you don't need to monitor a low temperature with the meat). The picture above shows you the hot smoked version that I made using an "unrolled" piece of brisket. It worked extremely well although maybe a thicker piece of meat would have helped make for larger slices - a lesson for next time.. I made this version along with a version that gets smoked from a hunting themed website and this was nearly as good. If you don't have a smoker or don't want to smoke this recipe works just as well.

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