Smoked Pastrami (Dirty Version).
You can cook Smoked Pastrami (Dirty Version) using 10 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Smoked Pastrami (Dirty Version)
- You need 1 (4 lb) of Packaged Brined Corned Beef Brisket.
- You need of For The Rub:.
- You need 1/3 cup of Ground Coriander.
- Prepare 1/2 cup of Coarse Ground Pepper.
- Prepare 1/4 cup of Cup Garlic Powder.
- It's 4 tbsp of Paprika.
- Prepare 3 tbsp of Onion Powder.
- Prepare 2 tbsp of Ground Thyme.
- It's of Sour Dough Rolls.
- Prepare as needed of Mustard.
Smoked Pastrami (Dirty Version) instructions
- You can use whatever rolls you want. I make my Sour Dough Rolls the day before. My recipe is on my page..
- The day before, wash brine mixture off of brisket thoroughly. Trim fat. Pat dry..
- Rub mustard all over the brisket as a binder for the Rub..
- Mix all Rub ingredients, completely cover the brisket with Rub by hand..
- Place Brisket in a one gallon zip lock bag. Or plastic wrap it up..
- Place in fridge, let rest overnight..
- The next day, pre heat smoker to 275 degrees Fahrenheit..
- Remove brisket from the plastic bag. Place in smoker. Let smoke for 2 hours..
- 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..
- Let rest in foil for 30 minutes..
- Slice as Thin as humanly possible, place between rolls, add mustard and pickles..
- Enjoy!.