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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 Wholesome Vitality Snacks.

Healthy and balanced eating helps bring about a feeling of health and wellbeing. Increasing our consumption of well balanced meals while decreasing the intake of unhealthy ones plays a part in a more healthy feeling. A piece of pizza will not make you feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find wholesome foods for snacks between meals. Shopping for goodies can be a challenge because you have a great number of options. Here are a few healthy snacks that you can use when you need a quick pick me up.

If you are looking for a fast snack, you can’t go wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the morning. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Selecting whole grain foods is always much better than eating the refined grains we commonly come across in our grocery stores.

You will not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the choice 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 make smoked pastrami (dirty version) you need 10 ingredients and 12 steps. Here is how you cook that.

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