Smoked Pastrami (Dirty Version)
- (1) 4Lb Packaged Brined Corned Beef Brisket
- For The Rub
- (1/3) Cup Ground Coriander
- (1/2) Cup Course Ground Pepper
- (1/4) Cup Garlic Powder
- (4) Tbsp Paprika
- (3) Tbsp Onion Powder
- (2) Tbsp Ground Thyme
- Sour Dough Rolls
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’s 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, place between rolls, add mustard and pickles.
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