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Smoked Pastrami (Dirty Version)
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A picture of Smoked Pastrami (Dirty Version).

Smoked Pastrami (Dirty Version)

Bill
Bill @Bill
Colorado

I have been craving this all summer. This version is made using the prepackaged, prebrined Corned Beef Brisket. I will make the From Scratch Version in a few weeks.

I have been craving this all summer. This version is made using the prepackaged, prebrined Corned Beef Brisket. I will make the From Scratch Version in a few weeks.

Read more

Smoked Pastrami (Dirty Version)

Bill
Bill @Bill
Colorado

I have been craving this all summer. This version is made using the prepackaged, prebrined Corned Beef Brisket. I will make the From Scratch Version in a few weeks.

I have been craving this all summer. This version is made using the prepackaged, prebrined Corned Beef Brisket. I will make the From Scratch Version in a few weeks.

Read more
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Ingredients

  • 1 (4 lb)Packaged Brined Corned Beef Brisket
  • For The Rub:
  • 1/3 cupGround Coriander
  • 1/2 cupCoarse Ground Pepper
  • 1/4 cupCup Garlic Powder
  • 4 tbspPaprika
  • 3 tbspOnion Powder
  • 2 tbspGround Thyme
  • Sour Dough Rolls
  • as neededMustard
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Steps

  1. 1

    You can use whatever rolls you want. I make my Sour Dough Rolls the day before. My recipe is on my page.

  2. 2

    The day before, wash brine mixture off of brisket thoroughly. Trim fat. Pat dry.

  3. 3

    Rub mustard all over the brisket as a binder for the Rub.

  4. 4

    Mix all Rub ingredients, completely cover the brisket with Rub by hand.

  5. 5

    Place Brisket in a one gallon zip lock bag. Or plastic wrap it up.

  6. 6

    Place in fridge, let rest overnight.

  7. 7

    The next day, pre heat smoker to 275 degrees Fahrenheit.

  8. 8

    Remove brisket from the plastic bag. Place in smoker. Let smoke for 2 hours.

  9. 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. 10

    Let rest in foil for 30 minutes.

  11. 11

    Slice as Thin as humanly possible, place between rolls, add mustard and pickles.

  12. 12

    Enjoy!

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Bill
Bill @Bill
on July 17, 2020 18:16
Colorado
. Check out my recipes as I add them. I bake, cook many types of food and I love to Smoke beef and pork. I use an offset wood smoker with an Bluetooth digital thermometer. If im feeling lazy I just go to my son's house and use his Traeger Grill. 😁 Fire and forget is boring LoL but yummy also. As the saying goes, " It's hot, brown and lots of it". I'm also working on a small cookbook for family. ❤️
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Keywords

Onion Mustard Cilantro Brisket Pepper Corned Beef Garlic

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