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Smoked Pastrami (Dirty Version)
Smoked Pastrami (Dirty Version)

Before you jump to Smoked Pastrami (Dirty Version) recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.

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Certain foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. Chips and crackers created from whole grains can be excellent for quick snacks to eat on the go. Whole grains are usually better than refined grains found in white bread.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to smoked pastrami (dirty version) recipe. To cook smoked pastrami (dirty version) you need 10 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Smoked Pastrami (Dirty Version):
  1. Provide 1 (4 lb) Packaged Brined Corned Beef Brisket
  2. Take For The Rub:
  3. Prepare 1/3 cup Ground Coriander
  4. You need 1/2 cup Coarse Ground Pepper
  5. Get 1/4 cup Cup Garlic Powder
  6. Take 4 tbsp Paprika
  7. Take 3 tbsp Onion Powder
  8. Get 2 tbsp Ground Thyme
  9. You need Sour Dough Rolls
  10. Use as needed Mustard
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!

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