Ingredients

The following ingredients have 4 Servings
  • ¼ cup coarse ground black pepper
  • 2 Tbsp ground coriander
  • 1 tsp dry mustard
  • 1 Tbsp turbinado sugar
  • 2 tsp paprika
  • 1½ tsp granulated garlic
  • 1½ tsp granulated onion
  • 1 tsp ancho chili powder
  • 1 corned beef brisket or round

Instruction

  • Preheat smoker to 225°-250°F.
  • Using a small bowl, combine all spices together.
  • Remove corned beef brisket/round from brine; rinse brisket and discard brine. Press the spice rub mixture evenly into all sides of meat.
  • Place beef on smoker and smoke until internal temperature reaches 150°F.  (The time will depend on which cut of corned beef you use.  This will most likely take about 1-3 hours at this stage, but just check the temperature occasionally.)
  • Remove pastrami from smoker and wrap with aluminum foil. Place pastrami back on smoker and continue cooking internal temperature reaches 185°F (another 1-2 hours).
  • Remove pastrami from smoker, but allow meat to rest for 30 minutes. For serving, slice pastrami thinly against the grain. (Tip: I found it easier to slice if you chill pastrami overnight and slice while cold.)