Learn how to smoke corned beef brisket, make a homemade pastrami-style deli rub, and create juicy thin slices of smoked corned beef (aka pastrami) for sandwiches, hashes, and more!

This recipe is made with a store bought and brined corned beef brisket flat. You can however brine your own (and brine the full brisket)

Remove the corned beef brisket from the packaging, discard the seasoning packet and soak the beef in a water bath for an hour, discarding half way through to remove excess salt. 

Remove the corned beef brisket from the packaging, discard the seasoning packet and soak the beef in a water bath for an hour, discarding half way through to remove excess salt. 

Assemble the pastrami rub using juniper berries, black peppercorns, paprika, mustard seeds, coriander, brown sugar and garlic powder. 

Coat the corned beef brisket flat in a light mustard binder then in an even layer of the pastrami seasoning. 

Smoked the corned beef brisket on indirect heat at 250 F. Spraying with beef broth every hour until it hits about 165 F. internally. 

Wrap tightly in foil or butcher paper. You can spray again with the beef broth before wrapping, but I like to add beef tallow at this point. Increase grill temp to 275 F. 

Remove the corned beef brisket when it's probing tender around 195-203 F. Be sure to let it rest at least an hour in a cooler before slicing.

Slice and serve the smoked corned beef/ hot pastrami with your favorite fixings. We love potatoes and cabbage or on sandwiches too! 

Lauren Nagel is a certified culinary educator and expert griller. Get more grill and BBQ recipes below!