Soak your corned beef in water and let it sit in the fridge overnight. Once done, pat dry with a paper towel, then apply a thin coat of mustard on both sides of your corned beef
In a spice shaker, add pepper, coriander, paprika, granulated onion, granulated garlic and ground mustard, shake until evenly blended, then apply a liberal coat to your corned beef, now converted to pastrami.
Smoke at 225 for about 6 hours, or until the internal temperature is 160. Wrap loosely in aluminum foil, and let rest in the refrigerator overnight. When ready to serve, steam for 2 hours. Let it rest for about 20-30 minutes, then slice thin and serve. Enjoy!
You can skip the refrigeration after smoking and put straight into the steamer, if you want to serve same day.
Find the full recipe at: https://dadwithapan.com/smoke-pastrami-using-corned-beef-packer/