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Use a mild wood for smoke. Anything too strong will overpower the pastrami flavor.
Inspect the corned beef, removing any loose pieces, excess fat, and membrane layer.
Soak the corned beef for at least 2 hours per pound, changing the water every 2 hours.
Prepare the pastrami rub by grinding together black peppercorns and coriander seeds.
Smoke the pastrami at a low temperature of around 225°F for about 1 hour per pound.
Finish smoking when the internal temperature of the corned beef reaches 165°F.
Slice the pastrami thinly and reheat by steaming or microwaving when ready to serve.