date: 2020-08-12T05:25:46.780Z 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: Martha Bailey ratingvalue: 4.6 reviewcount: 18809 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: 218 calories recipecuisine: American preptime: "PT14M" cooktime: "PT51M" recipeyield: "2" recipecategory: Dinner ---  Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked pastrami (dirty version). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious. Smoked Pastrami (Dirty Version) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. They're nice and they look wonderful. Smoked Pastrami (Dirty Version) is something that I've loved my entire life. To get started with this recipe, we must first prepare a few ingredients. You can have smoked pastrami (dirty version) using 10 ingredients and 12 steps. Here is how you can achieve it. ##### The ingredients needed to make Smoked Pastrami (Dirty Version): 1. Make ready 1 (4 lb) Packaged Brined Corned Beef Brisket 1. Make ready For The Rub: 1. Take 1/3 cup Ground Coriander 1. Prepare 1/2 cup Coarse Ground Pepper 1. Prepare 1/4 cup Cup Garlic Powder 1. Take 4 tbsp Paprika 1. Prepare 3 tbsp Onion Powder 1. Get 2 tbsp Ground Thyme 1. Get Sour Dough Rolls 1. Make ready 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 for this special food smoked pastrami (dirty version) recipe. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!