Smoked Corned Beef (Homemade Pastrami)

• 1 corned beef brisket 4 to 5 pounds uncooked
• 1 tbsp black pepper.
• 1/2 tsp ground coriander.
• 1 tbsp brown sugar.
• 1 tsp paprika.
• 1 tsp garlic powder.
• 1 tsp dried tyme.
• 1/2 tsp lawery's seasoned salt.
• 1/2 tbsp onion powder.

1. Soak corn beef in water for 2 to 24 hours, then pat dry
2. Use dry rub (all the dry seasonings combined) then wrap and refrigerator for 24 hours
3. Smoke at 275F to 300F for about 1 1/2 hours per pound
4. The internal temperature of the corned beef should be 180+F
5. Let it rest 15 to 20 minutes
6. Serve with friends and family

beef brisket, black pepper, ground coriander, brown sugar, paprika, garlic, salt, onion

Taken from cookpad.com/us/recipes/272910-smoked-corned-beef--homemade-pastrami (may not work)