Step 1

Soak your corned beef in water and let it sit in the fridge overnight. Once done, pat dry with a paper towel, then apply a thin coat of mustard on both sides of your corned beef

Step 2

In a spice shaker, add pepper, coriander, paprika, granulated onion, granulated garlic and ground mustard, shake until evenly blended, then apply a liberal coat to your corned beef, now converted to pastrami.

Step 3

Smoke at 225 for about 6 hours, or until the internal temperature is Wrap loosely in aluminum foil, and let rest in the refrigerator overnight. When ready to serve, steam for 2 hours. Let it rest for about 20-30 minutes, then slice thin and serve. Enjoy!