• Prep the Pastrami Rub:In a bowl, mix together black pepper, coriander, mustard powder, brown sugar, paprika, garlic powder, and onion powder. Reserve 2 tablespoons of spices (reserving is optional *see note; you can put them all on). Spread out on a tray.
  4 tbsp fresh coarsely ground black pepper, 2 tbsp coriander powder, 1 tsp mustard powder, 1 tbsp brown sugar, 1 tbsp paprika or smoked paprika, 2 tsp garlic powder, 2 tsp onion powder
• Coat the Brisket: Pat the corned beef dry with paper towels, then roll it in the spice mix, pressing firmly to coat all sides. If you are using liquid smoke, sprinkle it over the meat now.
  4 pound quality corned beef with a thick fat cap, 3 teaspoons liquid smoke
• Wrap It Up: Place the beef fat side down on a large sheet of foil. Wrap tightly, then repeat with a second sheet of foil, flipping so the fat cap is now on top.

Cook

• Slow Cooker: Place a rack inside your slow cooker (see notes if you don't have a rack). Add the wrapped beef, cover, and cook on LOW for 10 hours.
• Pressure Cooker: Place the rack in the insert, add 1 cup of water, then cook on HIGH pressure for 1 hour 45 minutes. Let the pressure release naturally.
• Oven Baked Method: Use heavy-duty foil and wrap a 3rd time. Bake in a preheated 225℉ oven for 6 hours.
• Chill for Best Texture: Remove beef from the slow cooker and let it cool to room temperature for about 2 hours. Refrigerate for at least 6 hours or overnight for the best slicing texture. Do not remove the foil. Reserve any juices.
• Final Bake for the Crust: Unwrap the beef, sprinkle on reserved spices, and place it on a rack set over a baking tray. Bake at 350°F for 30 minutes, or until the spice crust has set.
• Slice and Serve: Let rest for a few minutes, then slice thinly against the grain. Enjoy warm or chilled!
• To Warm: Heat a large skillet over low heat; warm pastrami slices in the skillet with some of the reserved juices, beef broth, or water until fat turns translucent, about 5 minutes.