date: 2020-11-02T19:30:06.821Z image: https://img-global.cpcdn.com/recipes/06cbdbc464de113c/751x532cq70/smoked-pastrami-dirty-version-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/06cbdbc464de113c/751x532cq70/smoked-pastrami-dirty-version-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/06cbdbc464de113c/751x532cq70/smoked-pastrami-dirty-version-recipe-main-photo.jpg author: Bobby Horton ratingvalue: 5 reviewcount: 33772 recipeingredient: - "1 (4 lb) Packaged Brined Corned Beef Brisket" - " For The Rub" - "1/3 cup Ground Coriander" - "1/2 cup Coarse Ground Pepper" - "1/4 cup Cup Garlic Powder" - "4 tbsp Paprika" - "3 tbsp Onion Powder" - "2 tbsp Ground Thyme" - " Sour Dough Rolls" - "as needed Mustard" recipeinstructions: - "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!" categories: - Recipe tags: - smoked - pastrami - dirty katakunci: smoked pastrami dirty nutrition: 293 calories recipecuisine: American preptime: "PT32M" cooktime: "PT52M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, smoked pastrami (dirty version). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious. Smoked Pastrami (Dirty Version) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it's fast, it tastes yummy. They're nice and they look fantastic. Smoked Pastrami (Dirty Version) is something that I have loved my whole life. To get started with this recipe, we must first prepare a few ingredients. 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. Get 1 (4 lb) Packaged Brined Corned Beef Brisket 1. Get For The Rub: 1. Make ready 1/3 cup Ground Coriander 1. Get 1/2 cup Coarse Ground Pepper 1. Make ready 1/4 cup Cup Garlic Powder 1. Take 4 tbsp Paprika 1. Make ready 3 tbsp Onion Powder 1. Get 2 tbsp Ground Thyme 1. Make ready Sour Dough Rolls 1. Take as needed Mustard ##### 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. 1. The day before, wash brine mixture off of brisket thoroughly. Trim fat. Pat dry. 1. Rub mustard all over the brisket as a binder for the Rub. 1. Mix all Rub ingredients, completely cover the brisket with Rub by hand. 1. Place Brisket in a one gallon zip lock bag. Or plastic wrap it up. 1. Place in fridge, let rest overnight. 1. The next day, pre heat smoker to 275 degrees Fahrenheit. 1. Remove brisket from the plastic bag. Place in smoker. Let smoke for 2 hours. 1. 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. 1. Let rest in foil for 30 minutes. 1. Slice as Thin as humanly possible, place between rolls, add mustard and pickles. 1. Enjoy! So that is going to wrap it up with this special food smoked pastrami (dirty version) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!