Cheater Pastrami

Course Main
Cuisine American
Prep Time 8 hours
Cook Time 8 hours
Total Time 16 hours
Servings 1 pastrami
Author Mike


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


  • Note: I buy coriander seeds and whole peppercorns from the local GFS store and grind them using an old blade-style coffee grinder. Make sure you keep the grind a little coarse. You can also use a mortar and pestle.
  • Rinse and dry the corned beef.
  • Whisk together the mustard, brown sugar, coriander and allspice. 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.