Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (3 to 4 lb / 1.4 to 1.8 kg) corned beef brisket (flat or point), spice packet discarded
- Cold water (enough to cover for soaking)
- 3 tbsp (24 g) coarsely ground black pepper
- 3 tbsp (18 g) coarsely ground coriander
- 1 tbsp (9 g) garlic powder
- 1 tbsp (9 g) onion powder
- 1 tsp (2 g) ground mustard (optional)
- 1 tbsp (15 ml) yellow mustard (binder, optional)
- 2 to 3 cups wood chunks or chips (oak, hickory, cherry, or a mix)
- Rye bread, yellow or deli mustard, and dill pickles for serving
Do This
- 1. Soak corned beef in cold water 8 to 12 hours (change water 2 to 3 times), then pat very dry.
- 2. Mix pepper, coriander, garlic powder, onion powder, and optional ground mustard.
- 3. (Optional) Lightly coat brisket with 1 tbsp yellow mustard; apply rub heavily on all sides.
- 4. Smoke at 250°F (121°C) until internal temp hits 165°F (74°C), about 4 to 6 hours.
- 5. Wrap tightly in foil or butcher paper; keep cooking at 250°F (121°C) until 203°F (95°C), about 2 to 3 hours.
- 6. Rest wrapped 1 hour, then chill 4 hours or overnight for ultra-thin slicing.
- 7. Slice across the grain as thin as possible; pile onto rye with mustard and pickles.
Why You’ll Love This Recipe
- Big pastrami energy without making your own cure: corned beef + a bold pepper-coriander crust.
- Smoker-friendly and forgiving: wrap to push through the stall and guarantee tenderness.
- Perfect deli-style sandwiches at home: thin slices, smoky bark, and a classic mustard-and-pickle bite.
- Great for meal prep: slices reheat beautifully with a quick steam.
Grocery List
- Produce: dill pickles (and optional sliced onion)
- Dairy: none
- Pantry: 1 corned beef brisket (3 to 4 lb), coarsely ground black pepper, coriander (whole or ground), garlic powder, onion powder, ground mustard (optional), yellow mustard, rye bread, wood chunks or chips for smoking
Full Ingredients
For the Corned Beef
- 1 (3 to 4 lb / 1.4 to 1.8 kg) corned beef brisket (flat or point)
- Cold water, enough to fully cover brisket for soaking (recommended to reduce salt)
Black Pepper & Coriander “Pastrami” Rub
- 3 tbsp (24 g) coarsely ground black pepper (preferably cracked)
- 3 tbsp (18 g) coarsely ground coriander (best: lightly toasted and crushed)
- 1 tbsp (9 g) garlic powder
- 1 tbsp (9 g) onion powder
- 1 tsp (2 g) ground mustard (optional, adds deli-style tang)
- 1 tbsp (15 ml) yellow mustard (optional binder to help the rub adhere)
For Smoking
- 2 to 3 cups wood chunks or chips (oak, hickory, cherry, or a blend)
- Hot water for a smoker water pan (optional, but helps keep the surface from drying)
For Serving (Classic Sandwich Setup)
- 8 to 12 slices rye bread (or marble rye)
- Yellow mustard or deli mustard, to taste
- Dill pickles (spears or chips), to taste
- Optional: sauerkraut, Swiss cheese, or sliced onion
Step-by-Step Instructions
Step 1: Desalt the corned beef (recommended)
Remove the corned beef from its package and discard the included spice packet (it’s not needed for this pastrami-style bark). Rinse the brisket under cold running water for 30 seconds, then place it in a nonreactive container (a large bowl or baking dish).
Cover completely with cold water and refrigerate for 8 to 12 hours, changing the water 2 to 3 times. This step helps prevent the finished meat from tasting overly salty and lets the pepper-coriander crust shine.
Step 2: Dry the brisket thoroughly
Drain the brisket and pat it very dry with paper towels. Dry surface = better bark. Set it on a sheet pan or cutting board while you prepare the rub.
Step 3: Make the pepper-coriander rub
In a small bowl, mix:
3 tbsp (24 g) coarsely ground black pepper, 3 tbsp (18 g) coarsely ground coriander, 1 tbsp (9 g) garlic powder, 1 tbsp (9 g) onion powder, and 1 tsp (2 g) ground mustard (if using).
If you have whole coriander, toast it in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then crush it (a mortar and pestle works great). This adds a warm, classic deli aroma.
Step 4: Season heavily for a true “pastrami” bark
If using a binder, rub the brisket lightly all over with 1 tbsp (15 ml) yellow mustard. (It won’t taste mustardy; it just helps the rub stick.)
Apply the rub generously on all sides, pressing it in so it adheres. Don’t be shy: a thick peppery crust is the point here.
Let the seasoned brisket sit at room temperature for 30 minutes while you preheat the smoker (or refrigerate uncovered for up to 12 hours for a slightly drier surface and even better bark).
Step 5: Smoke until set and dark (first stage)
Preheat your smoker to 250°F (121°C). Add wood (oak/hickory for classic deli depth; cherry for a slightly sweeter smoke and great color). If your smoker uses a water pan, fill it with hot water.
Place the brisket on the grate, fat side up (or follow your smoker’s hotspot behavior; the goal is to protect the lean from direct heat). Insert a probe thermometer into the thickest part.
Smoke at 250°F (121°C) until the internal temperature reaches 165°F (74°C) and the crust looks dark and “set,” about 4 to 6 hours. Avoid constantly opening the lid; temperature stability helps tenderness and bark formation.
Step 6: Wrap and cook until tender (finish stage)
When the brisket hits 165°F (74°C), wrap it tightly in heavy-duty foil (or butcher paper). Return it to the smoker at 250°F (121°C) and continue cooking until it reaches 203°F (95°C) and a probe slides in with little resistance (like warm butter), about 2 to 3 hours.
Optional steam-finish (very deli-authentic): Instead of returning to the smoker after wrapping, place the wrapped brisket on a rack set over a roasting pan with 1 inch of hot water. Cover tightly and finish in a 275°F (135°C) oven until 203°F (95°C), about 2 to 3 hours. This creates an especially tender, sliceable texture.
Step 7: Rest, chill for thin slicing, then serve
Rest the brisket (still wrapped) at room temperature for 1 hour. This helps juices redistribute and prevents dryness.
For deli-thin slices, refrigerate the wrapped brisket for 4 hours or overnight until fully chilled. Cold meat slices much thinner and cleaner.
Slice across the grain as thin as possible (a long slicing knife works well). If serving immediately, gently rewarm slices by steaming for 3 to 5 minutes until hot and pliable.
Build sandwiches on rye with mustard and plenty of dill pickles. Pile the meat high and serve extra pickles on the side.
Pro Tips
- Soaking matters: If your corned beef is very salty, don’t skip the 8 to 12 hour soak. It makes the final flavor more balanced and “pastrami-like.”
- Go coarse on the spices: Coarsely cracked pepper and crushed coriander create the signature pastrami crust texture.
- Chill to slice thin: For true sandwich slices, chill the brisket completely, then slice. Warm brisket tends to shred or slice thick.
- Probe feel beats exact time: Your finish line is 203°F (95°C) plus “probe tender,” not the clock.
- Reheat like a deli: Steam slices for 3 to 5 minutes to keep them juicy rather than microwaving.
Variations
- Sweet-heat bark: Add 1 tbsp (12 g) brown sugar and 1 tsp (2 g) smoked paprika to the rub for a slightly BBQ-leaning profile.
- Texas-style pepper bomb: Use 4 tbsp (32 g) coarsely ground black pepper and reduce coriander to 2 tbsp (12 g).
- Reuben-ish serving: Serve on rye with sauerkraut and Swiss; add Russian dressing if you like (not traditional pastrami, but extremely good).
Storage & Make-Ahead
Refrigerate sliced pastrami-style corned beef in an airtight container for up to 4 days. For best texture, store it in larger chunks and slice as needed.
To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat by steaming slices for 3 to 5 minutes (or warm the whole wrapped piece in a 275°F (135°C) oven until hot, then slice).
Nutrition (per serving)
Approximate, for 1/8 of the cooked meat (about 6 oz / 170 g), excluding bread/condiments: 380 calories; 34 g protein; 26 g fat; 2 g carbohydrates; 0 g fiber; 1 g sugar; 1150 mg sodium.
