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Before you jump to Smoked Pastrami (Dirty Version) recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food.
When you decide to go on a diet one of the primary things that you will learn is that it is important to keep track of what you eat during the day. Keeping a food journal helps you recognize the foods you are eating as well as the foods you are not eating. One example is that, after following your nutrition for a few days you could realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. When you write every thing down you can see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
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We hope you got insight from reading it, now let's go back to smoked pastrami (dirty version) recipe. You can have 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):
- Get 1 (4 lb) of Packaged Brined Corned Beef Brisket.
- Use of For The Rub:.
- Prepare 1/3 cup of Ground Coriander.
- Use 1/2 cup of Coarse Ground Pepper.
- You need 1/4 cup of Cup Garlic Powder.
- Prepare 4 tbsp of Paprika.
- You need 3 tbsp of Onion Powder.
- Use 2 tbsp of Ground Thyme.
- Take of Sour Dough Rolls.
- Take as needed of Mustard.
Steps to make Smoked Pastrami (Dirty Version):
- 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!.
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