Slice thin, pile it on some good dark rye with mustard and Swiss cheese - this homemade pastrami is everything you want and more.
Combine the MOP, brown sugar, coriander, and allspice in a medium mixing bowl and whisk until the sugar is dissolved.
Remove the corned beef from the package and rinse very well under cold running water.
Place the beef in a large zip - top bag, add the season ing liquid mixture, seal removing the excess air, and refrigerate overnight. About an hour befor e you're ready to start cooking, remove the corned beef from the bag, gently shake off any excess liquid, then coat all sides with the black pepper.
Start your smoker and prepare for indirect cooking at 300 ºF.
About 15 minutes before you' re ready to start smoking add three medium - sized chunks of smoke wood to the fire. Smoke the corned beef indirect until it reaches 175ºF in the center of the thickest part (about 2 - 3 hours). Move the pastr ami to a steamer rack in a large non - reactive stockpot with about 3 cups of water. Bring to a boil, cover, and steam over medium heat until the center of the thickest part reaches 195 ºF (about 30 minutes). Move the pas trami to a lipped pan, cover with plastic wrap, and let cool. Slice thin, pile it on some good dark rye smeared with mustard, add a couple slices of Swiss cheese and warm until the cheese just starts to melt.