Greg’s Smoked Pastrami Recipe



1.5-1.8 kg Corned Beef
2 Tbsp favourite seasoning
Recommended Wood Chips: Hickory


  1. Preheat smoker to 110°C
  2. Soak store bought corned beef overnight in large vessel of water in the refrigerator for at least 8 hours.
  3. Pull brisket out and pat dry.
  4. Generously cover brisket completely with yellow mustard.
  5. Grind the included seasoning packet with about 2 Tbsp of your favourite seasoning.
  6. Sprinkle mixture on the mustard making sure to get complete coverage.
  7. Smoke at 110°C for 6-8 hours or until the internal temperature reaches about 90°C.

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