Step 1

Remove corned beef from package, add to large container and cover with water. Store in fridge for at least 12 hours or up to 24 hours changing out the water half way through.

Step 2

Remove the corned beef from the water, rinse and pat dry with paper towels.

Step 3

Combine seasonings in a bowl and stir to combine. Then season the corned beef with the dry rub mixture being sure to cover all sides.

Step 4

Smoke the corned beef at 250°F until it reaches an internal temperature of at least 165°F and it has a nice bark on the outside. Also spritz with a 50-50 mix of Guinness beer and beef stock if and when the corned beef looks dried out.

Step 5

Wrap the corned beef in butcher paper or foil with 1/4 cup of beef stock once you are happy with the bark. Continue cooking the corned beef until it reaches an internal temperature of 200°F and is probe tender.

Step 6

Remove from the smoker and allow the corned beef to rest for at least an hour before slicing thinly to serve.

Step 7

You now have smoked pastrami made from corned beef! Enjoy.