Pastrami by Will Bodle

Sherry Blizzard


Will Bodle was my assistant principal and is a fantastic cook. I especially loved his pastrami that he so generously shared with the staff at school. I used the hickory chips my brother Steve gave me for my birthday from his trees in Texas. I was dying to use my smoker at least one more time before the snow starts to fly. We are having pastrami and swiss on homemade rye bread for dinner tonight. Thanks Will and Steve!


☆☆☆☆☆ 0 votes

Depends on the size of the brisket. 15-20 people.
10 Min
6 Hr


  • ·
    corned beef brisket, rinsed and fat removed
  • 4 Tbsp
    black pepper
  • 2 Tbsp
    coriander powder
  • 1 tsp
    mustard powder
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
  • 2 tsp
    garlic powder
  • 2 tsp
    onion powder
  • 1/2 can(s)

How to Make Pastrami by Will Bodle


  1. Bring the smoker up to 160-170 degrees. I used hickory chips. Rinse the corned beef brisket well under cold water. Remove as much fat as possible. Dry on paper towels.
  2. Mix all the spices together to create a dry rub. Pat liberally on both sides of the brisket.
  3. Smoke the brisket for 3-4 hours. Place brisket on foil, add in 1/2 can of beer and fold up. Put in the oven to roast another 2 hours at 250F. Cool at least 20 minutes before slicing.

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