How To Smoke Pastrami Using A Corned Beef Packer

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 14 hours 20 minutes
Servings: 4 lbs
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  • 4 lbs corned beef packer look for the lean or flat
  • 3 tbsp mustard this to allow the rub to bind


  • 4 tbsp coarse ground black peppeer
  • 2 tbsp ground coriander
  • 2 tbsp paprika
  • 2 tsp granulated onion
  • 2 tsp granulated garlic
  • 1 tsp ground mustard


  • 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.