Homemade Pastrami!

Okay the first thing you need to do is bring your corned beef brisket to room temperature.

Next remove the brisket from packaging and rinse with cold water to remove the excess blood. Once it is rinsed well, pat dry with a paper towel.

Next place brisket on a cookie sheet and cover completely with the mustard.

Once your brisket is completely covered in mustard you will cover the mustard with the pepper.

At this point your brisket is ready for the smoker. ( I used oak and pecan chips)

Smoke your brisket for 6 hours at 211F.