Ingredients:

  • 1 whole corned beef brisket, flat cut (approx. 4 lbs / 1.8 kg)
  • 2 Tbsp basic yellow mustard (binder)
  • 1 cup beef stock or water (for steaming phase)
  • Hardwood smoking chips or pellets (Oak, Pecan, or Cherry)
  • ½ cup whole black peppercorns, coarsely ground
  • ½ cup whole coriander seeds, lightly toasted and crushed
  • ¼ cup dark brown sugar, packed
  • 2 Tbsp smoked paprika
  • 1 Tbsp granulated garlic powder
  • 1 Tbsp onion powder
  • 1 tsp cayenne pepper (optional, for heat)

Instructions:

  1. Rinse the Brisket: Remove the corned beef from the packaging. Under cool running water, thoroughly rinse the brisket for 5 minutes, gently rubbing off excess brine and cure to remove surface salt. Pat the meat completely dry with paper towels.
  2. Apply the Binder: Spread the yellow mustard evenly over all surfaces of the brisket. This acts as a binder for the rub.
  3. Prepare the Rub: In a dry pan, lightly toast the whole coriander seeds until fragrant (approx. 3 minutes). Grind the toasted coriander and black peppercorns. Combine with brown sugar, paprika, garlic powder, onion powder, and cayenne (if using).
  4. Rub and Cure: Generously and firmly press the rub mixture over all surfaces of the brisket until completely covered. It should look like a thick, black crust.
  5. Rest: Place the rubbed brisket on a cooling rack set over a baking sheet. Cover loosely and refrigerate for 12 hours (or overnight) to allow the rub to set and penetrate the meat.
  6. Preheat the Smoker: Preheat the smoker to a steady 225°F (107°C). Use your chosen hardwood.
  7. The Smoke Phase: Place the brisket directly on the smoker grate. Insert the probe thermometer into the thickest part of the meat (avoiding fat pockets). Close the lid.
  8. Spritzing: Every 45 minutes to 1 hour, lightly spritz the surface of the meat with water or beef stock to keep the crust moist and aid smoke adhesion.
  9. The Stall and Initial Target: Continue smoking until the internal temperature reaches 160°F (71°C). This typically takes 5–7 hours.
  10. The Wrap/Steam: Once the meat hits 160°F (71°C), remove it from the smoker. Place it on a large sheet of heavy-duty foil or butcher paper. Pour the 1 cup of beef stock around the base of the brisket (or splash it directly on the meat if using paper). Wrap the brisket tightly to create a sealed packet.
  11. Continue Cooking: Return the wrapped brisket to the smoker (or transfer to an oven set at 250°F / 121°C). Cook until the internal temperature reaches 200°F – 205°F (93°C – 96°C) and the meat is “probe tender” (the thermometer probe should slide in like butter). This takes an additional 1–2 hours.
  12. Rest: Remove the packet from the heat. Allow the brisket to rest, still wrapped, in a cooler or wrapped in a towel on the counter for at least 60 minutes. This redistributes the juices and ensures ultimate tenderness.
  13. Slice and Serve: Unwrap the brisket. Locate the grain and slice the pastrami thinly against the grain. Serve immediately, traditionally on rye bread.