Homemade Pastrami There is but a small difference between Corned Beef and Pastrami. Pastrami has a slight smoked taste.This is a shortcut recipe to make it fresh, real and cheap. 1 3-5 lb Corned Beef ( Cut off the fat to about 1/4 inch on the meat all around ) 3 Heaping tbsn Black Pepper corns 2 Heaping tbsn Coriander pods ( This is what makes Pastrami,,Pastrami ) Garlic powder Take the Corned Beef out and wash off all the pickling spice and put it in a pot, cover it with water and soak for a couple hours, changing the water at least once. What you are doing is pulling out some of the brine. Fire up the smoker to 230-250, while your fire is getting hot. Pour the peppercorns and Coriander pods in a coffee mill or food processor and chop up coarse. Make sure the beef is drained and patted dry. Now pour on the Garlic powder and pour on the peppercorn and Coriander mixture and press into the meat. Put it on the smoker and cook for about 6 hours or an inside temp of 170. You do not need to turn or move it in the smoker Pull it out wrap it tightly in tin foil and put it in the oven on a cookie sheet to rest for an hour. It will reabsorb all the juices back into itself. It is actually ready to slice and eat once cool. I put it in the fridge until the next day and slice it. Makes the best Ruben Sandwiches ever.