Homemade Pastrami from Corned Beef

I use my smoker to make cooked pastrami
out of a piece of bagged corned beef.
Easy to make it just requires time.
Much better tasting than deli sliced
because you can taste the smoke in it.

Instructions:
Place Corned beef in a soup pot
and cover with cold water.
Simmer beef (do not boil)
for approximatly 45 minutes to release
some of the salt from the corning process.
Turn off heat and let cool 1 hour.
Remove beef from pot and pat dry.

Make a dry rub using:
1T Fresh cracked black pepper
1T fresh cracked coriander
1T paprika
1 tsp cayenne
2T dry mustard
1T garlic powder
2-3T brown sugar
2-3T olive oil
1T chili powder

Mix spices and oil and apply to beef
Wrap thoroughly in plastic wrap
and refrigerate overnight.

Next Day:
Remove from refrigerator and
let rest for at least 30 minutes.
Soak some hickory or mesquite chips
for at least 30 minutes in water.

Rub beef with vegetable oil.
Rub with spice mixture all over.
Preheat smoker to 225 degrees F.
Get some smoke rolling and
Place meat on a roasting rack over
a disposable aluminum pan.
It will take about 60 minutes per pound
of meat or until 165 internal temperature.
Remove and let rest 15 minutes before slicing.