Recipe of Perfect Smoked Pastrami (Dirty Version)

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Smoked Pastrami (Dirty Version). Here is how you achieve it. You need of For The Rub:. Simmer over moderately high heat, stirring occasionally, until the salts and sugars have dissolved.

This is the from scratch version. See my recipe list for the Dirty version. On this video I get to try out my new Traeger Pellet smoker and make a quick and dirty homemade pastrami.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, smoked pastrami (dirty version). It is one of my favorites. For mine, 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 current trending foods in the world. It is easy, it's quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Smoked Pastrami (Dirty Version) is something which I've loved my whole life.

Here is how you achieve it. You need of For The Rub:. Simmer over moderately high heat, stirring occasionally, until the salts and sugars have dissolved.

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 cook that.

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

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

This may not be the traditional way to make but for. Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. For the Brine: Bring the water to a boil in a large pot.

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!.

Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns and allspice berries. Let cool completely, then immerse the meat weighing it down with a plate if necessary. Pastrami is usually brined while smoked meat is dry rubbed with curing salt. Smoked meat spices are a little more intense with a darker flavor profile compared to pastrami's sweeter spice rub. And smoked meat typically has a darker red hue while pastrami is rosy pink.

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