How Long to Cook Smoked Pastrami (from Corned Beef Brisket Flat, Katz's-Style) in the smoker
Specification: 4–5 lb corned beef brisket flat, soaked 24 hours in cold water with three water changes to desalinate, patted dry and coated in a 50/50 rub of coarse cracked coriander and coarse black pepper
3-Step Execution Protocol
Preheat smoker to 225°F (107°C) smoke → 200°F (93°C) foil steam-braise with your choice of wood. Prepare smoked pastrami (from corned beef brisket flat, katz's-style) (4–5 lb corned beef brisket flat, soaked 24 hours in cold water with three water changes to desalinate, patted dry and coated in a 50/50 rub of coarse cracked coriander and coarse black pepper).
Cook for 8–10 hours (6h smoke to 165°F stall + 2h wrapped steam braise to 203°F). Do not flip; allow surface to develop undisturbed.
Bark is dry and deep black-brown with the coriander seeds visibly cracked and toasted; a probe sinks between the muscle fibres as if pushing into softened butter, and the flat visibly droops off the tongs when lifted. Confirm internal temperature reaches 203°F–205°F (probe slides in with zero resistance). Rest for 30 minutes before serving.
Aaron Franklin & Meathead Goldwyn (AmazingRibs) published pastrami-from-corned-beef technique (24-hour desalinate soak, smoke to stall, wrap and steam to 203°F); USDA FSIS whole-cut beef safe-temperature reference.