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Homemade Pastrami

Note: I usually buy reduced sodium corned beef to make pastrami. If you have concerns over the amount of sodium, soak your brisket in cold water for 2 hours, replacing the water every 30 minutes.
Course Main
Cuisine American
Prep Time 8 hours
Cook Time 8 hours
Total Time 16 hours
Servings 1 corned beef
Author Mike


  • 1 corned beef brisket try to get a flat one that is consistent in thickness, such as a corned beef brisket flat
  • 2 tablespoons plus more, if needed yellow mustard
  • 3 tablespoons brown sugar
  • 1 tablespoon ground coriander
  • 1 teaspoon ground allspice
  • 3-4 tablespoons freshly ground pepper


  • Rinse and dry the corned beef.
  • Whisk together the mustard, brown sugar, coriander and allspice. You want the mixture to be slightly wet so that it adheres to the meat. If it does not, add a bit more mustard and mix.
  • Rub the mixture all over the brisket, then cover completely with the ground pepper. Place in a large resealable bag or wrap tightly in foil and keep in the fridge overnight.
  • The next day, fire up your smoker for 225-250 F. Place a chunk or two of light fruit wood in the smoker (I used cherry). Cook the brisket for at least 8 hours or until the internal temperature reaches 195 - 205 F.
  • Remove, wrap in foil, and let rest for 30 minutes.
  • Thinly slice the brisket against the grain using a meat slicer or sharp knife. Serve.