Smoked Corned Beef Rub (Pastrami-Style)
A smoked corned beef rub is a coarse blend of spices — primarily black pepper and coriander — designed to create a flavorful crust on a brined brisket during smoking.
Equipment
- Smoker Wood pellet grill, offset, kettle, or electric
- Smoking wood Oak, hickory, or cherry chunks or pellets
- Large container or pot For soaking the brisket
- Instant-read meat thermometer Essential for checking doneness
- Butcher paper or heavy-duty aluminum foil For wrapping the brisket
- Large cutting board and sharp slicing knife For serving
- Spice grinder or mortar and pestle Optional, for grinding whole coriander
Ingredients
For the Smoked Corned Beef
- 1 (3-5 pound) corned beef brisket flat
- 2 tablespoons yellow mustard Optional, as a binder
For the Pastrami Rub
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons coarsely ground coriander seed
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar Optional, for caramelization
Instructions
- Remove the corned beef brisket from its packaging, rinse thoroughly under cold water, and submerge it in a large container of fresh water. Soak for at least 4 hours and up to 24 hours, changing the water every 4-6 hours to reduce saltiness.
- In a small bowl, mix together the coarsely ground black pepper, coarsely ground coriander seed, granulated garlic, onion powder, smoked paprika, and optional brown sugar to create the rub.
- After soaking, remove the brisket from the water and pat it completely dry with paper towels. For better rub adhesion, you can apply a thin, even coat of yellow mustard across all surfaces as a binder.
- Generously coat all sides of the brisket with the prepared spice rub, pressing it in firmly so it adheres.
- Preheat your smoker to 250-275°F using oak, hickory, or cherry wood for smoke.
- Place the seasoned brisket directly on the smoker grates, fat side up. Smoke uncovered for 3-4 hours, or until a dark, solid bark has formed and the internal temperature reaches 150-165°F.
- Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil. Return it to the smoker.
- Continue cooking until the internal temperature reaches approximately 203°F and a thermometer probe slides into the thickest part of the flat with little to no resistance.
- Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour before slicing thinly against the grain to serve.
Notes
A longer soak (12-24 hours) is recommended for eating the corned beef on its own, while a shorter soak (4-6 hours) works well for pastrami-style sandwiches where other ingredients balance the salt.