Recipe of Award-winning Smoked Pastrami (Dirty Version)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, smoked pastrami (dirty version). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Smoked Pastrami (Dirty Version) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Smoked Pastrami (Dirty Version) is something that I have loved my entire life. They are fine and they look fantastic.

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. Wrap the pastrami in butcher paper and put it back in the smoker until the internal temperature Quick and Dirty Homemade Pastrami - On the new Traeger Pellet Smoker. Many times I will throw the meat on the smoker when I add the lit coals.

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

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

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

This smoked pastrami recipe, pretty much took me a weekend to do. This is all preference and totally up to you. 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.

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!

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. Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of flavors works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options.

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