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1
Combine the mustard, brown sugar, coriander and allspice in a small mixing bowl and whisk until the sugar is dissolved.
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2
Remove the corned beef from the package, rinse very well under cold running water, then pat dry with paper towels.
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3
Coat all sides of the corned beef with the mustard mixture then coat it completely and evenly with the pepper.
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4
Place it in a lipped non-reactive pan, cover with plastic wrap and refrigerate overnight.
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5
Note: Some folks recommend soaking the corned beef in water for about 24 hours (prior to marinating it in the mustard mixture), changing the water a few times.
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6
I decided to skip that step this time, so I dont know how that might have affected the final product.
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7
Remove the corned beef from the refrigerator about an hour before youre ready to start cooking.
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8
Start your smoker and prepare for indirect cooking at medium heat (300-325 degrees F).
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9
About 15 minutes before youre ready to start smoking add three medium-sized chunks of smoke wood to the fire.
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10
I used 2/3 cherry and 1/3 hickory.
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11
Then put the corned beef into the smoker and put the lid on.
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12
Cook the corned beef over indirect heat until it reaches 175 degrees F in the center of the thickest part (about 2-3 hours).
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13
Move the pastrami to a steamer rack that youve placed in a large non-reactive stock pot with about 3 cups of water.
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14
Bring water to a boil, cover the pot, and steam the pastrami over medium heat until the center of the thickest part reaches 195 degrees F (about 30 minutes).
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15
Move the pastrami to a lipped pan, cover with plastic wrap, and let it cool.
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16
Slice it thin, pile it on some good dark rye smeared with mustard, add a couple slices of Swiss cheese and warm until the cheese just starts to melt.
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17
Serve and enjoy!
