This is a great option for those who don't want to brine their own beef
what you need
2kg (4 lbs) corned beef look for the lean or flat (brisket is best or silverside works well also )
3 tbsp mustard this to allow the rub to bind
FOR THE PASTRAMI RUB
3/4 cup Smokey Joe's Aussie Outback rub
1/4 cup Smokey Joe's Pepper Steak Rub
what to do
Soak your corned beef in water and let it sit in the fridge overnight.
Once done, pat dry with a paper towel, then apply a thin coat of mustard on both sides of your corned beef
Mix the two rubs then put In a spice shaker, shake until evenly blended, then apply a liberal coat to your corned beef, now converted to pastrami.
Smoke at 225 for about 6 hours, or until the internal temperature is 160.
Wrap loosely in aluminum foil, and let rest in the refrigerator overnight. When ready to serve, steam for 2 hours. Let it rest for about 20-30 minutes, then slice thin and serve. Enjoy!