today I'm making a smoked corn beef brisket or pastrami call it what do you want but it's gonna be melting your mouth tender and delicious so let's get started I'm gonna start by light in a small spot of the lump charcoal with a hand torch just leave the torch in one spot for about a minute and that'll be enough to get the coals going for this cook and now I'm going to add two chunks of cherry wood for the smoke and if you don't have cherry wood use apple oak or maple just something mild and now I'm going to set the grill dome up for indirect cooking if you're using a regular charcoal grill simply put the coals on one side and the meat on the other or if you're using a gas grill light one burner and put the meat on the other side now I'm gonna close the lid and let it come up to temperature here I have a three and a half pound piece of store-bought corned beef brisket this one contains both the flat and the point and the point is my favorite because it has the most fat and fat equals flavor at this point you can season it with whatever you like after all pastrami is simply a smoked corn beef I'm gonna very liberally season it on all sides with granulated garlic and coarse ground black pepper for a more traditional pastrami taste to use ground coriander as well I'm not a big fan of coriander so I'm not going to use it once all sides are thoroughly seasoned I'm gonna put it onto the grill dome and cook indirect at 250 degrees for about two-and-a-half to three hours or until it reaches 165 degrees once it reaches 165 degrees I'm gonna double wrap it in heavy-duty aluminum foil and then at that point I'm gonna put it back into the smoker you can put it into the oven to finish cooking but I'm gonna let it cook until it reaches 195 to 200 degrees or until I can easily slide a probe in and out and once the pastrami is tender I'm gonna take it off the grill and let it rest for about an hour before slicing and right now is the perfect time to use a meat slicer if you have one but since I don't have one I'm gonna use my slicing knife and slice as thin as possible look at how moist and tender this is now try to continue slicing without eating all of it as you slice and now I'm going to add a slice of Jewish rye bread to some melted butter for our hot pastrami and cheese sandwich followed by a slice of Swiss cheese lots of homemade pastrami one more slice of Swiss cheese and one more slice of rye bread toast on both sides for about two minutes or until the cheese is nice and melted and there you have it a homemade hot pastrami and cheese sandwich thank you all very much for watching please don't forget to like this video and subscribe and I'll see you soon you you