date: 2020-10-08T03:18:18.054Z 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: Danny Webb ratingvalue: 4.2 reviewcount: 22945 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: 179 calories recipecuisine: American preptime: "PT18M" cooktime: "PT34M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a special dish, smoked pastrami (dirty version). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious. Smoked Pastrami (Dirty Version) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They are fine and they look wonderful. Smoked Pastrami (Dirty Version) is something which I have loved my entire life. To begin with this particular recipe, we have to 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 1. Get For The Rub: 1. Prepare 1/3 cup Ground Coriander 1. Make ready 1/2 cup Coarse Ground Pepper 1. Take 1/4 cup Cup Garlic Powder 1. Take 4 tbsp Paprika 1. Take 3 tbsp Onion Powder 1. Make ready 2 tbsp Ground Thyme 1. Prepare Sour Dough Rolls 1. Get 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's going to wrap it up with this special food smoked pastrami (dirty version) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!