Step 1

Take the corned beef out of the packaging and rinse it under cold water, discard any seasoning packets included with the corned beef.

Step 2

Pat dry with paper towels, set aside.

Step 3

In a spice grinder or using a mortar and pestle, combine the whole peppercorns, whole coriander seeds, and the whole mustard seeds.

Step 4

Grind until most of it is ground with a few larger pieces remaining.

Step 5

Pour this mixture into a small bowl, mix together with the brown sugar, paprika, onion powder, and garlic powder.

Step 6

Coat the corned beef completely in the spice mixture. Note: The spice mixture is enough for about 2 corned beef pieces of this size. Save any remaining spice mix for later in an airtight container.

Step 7

After rubbing the corned beef allow it to rest and marinate on the counter for 30 minutes while the smoker preheats.

Step 8

Preheat the smoker to 225°F. Place the corned beef directly on the grates and smoke for about 3 hours using hickory wood chips, until the internal temperature reaches about 165 degrees F.

Step 9

Remove the pastrami from the smoker and wrap it in foil. Place it back into the smoker and smoke until the internal temperature reaches 195 - 200 degrees F. This may take an additional 2 to 3 hours.

Step 10

Remove the meat from the smoker. Leaving it wrapped in the foil, allow it to rest for 30 minutes.

Step 11

Thinly slice the meat against the grain to serve.