Directions:

Preparing the beef (soaking the corned beef)

1. Two nights before smoking, place the corned beef in a large pot of cold water and place in the fridge to draw out excess salt for 24 hours
2. Mix all the spices together to form the dry rub
3. One night before smoking, remove and dry corned beef
4. Rub with the premade dry rub
5. Wrap tightly with plastic wrap and refrigerate overnight

Smoking the beef

1. Prep wood chips by soaking in water at least 2 hours.
2. Prep/preheat smoker to 225 degrees F
3. (Optional: adds moisture) Add water to the water pan in the smoker
4. Let the corned beef sit at room temperature for 30 minutes
5. Place corned beef, fat side up in smoker and smoke until internal temperature reaches 155 degrees F (6-8 hours)
6. Remove from smoker
7. Proceed to steaming the corned beef now or in the next 24-48 hours (If steaming later, wrap tightly in plastic wrap, then aluminum foil, and place in the refrigerator)
8. Steam the pastrami by placing the meat on a steamer rack, or metal wire rack above simmering water in a large pan on the stove top, making sure the meat does not touch the water
9. Cover with lid or aluminum foil and steam for 2 hours, adding water as needed, or until the meat reaches 165 degrees F
10. Slice and serve