Dutch Oven Pastrami Brisket

1 3-pound corned beef brisket
3 tablespoons coarsely ground black pepper
2 teaspoons ground coriander
2 teaspoons ground yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 1/2 cups small wood smoking chips

Rinse brisket under cold water and place in a large pot (discard seasoning packet). Soak covered in cold water for 6-8 hours in the refrigerator. Rinse again and pat dry with paper towels.

Place black pepper, coriander, mustard, garlic powder, onion powder and paprika in a small mixing bowl and stir to combine. Sprinkle rub over the fat side of the brisket and press to adhere.

Preheat oven to 225°F. Heat a dry oval Dutch oven over medium-low heat for 5 minutes. Carefully spread wood chips in a single layer in bottom of Dutch oven. Place a wire rack over the chips and place brisket on rack, fat side up. Cover pot and heat over medium heat on the stove until smoke begins to seep out from underneath the lid, about 5-10 minutes. Immediately place the covered pot in the preheated oven. Roast brisket for about 2-3 hours until the internal temperature “stalls” and no longer increases, around 150-170°F.

Remove pot from oven and place on stovetop over low heat. Pour about 1-2 cups of water into the bottom of the pot, just enough to cover the chips. Cover and steam pastrami for about 1-2 hours, adding additional water if needed so pot does not dry out, until internal temperature is 203°F. Turn off heat and let rest for at least 30 minutes to 1 hour before thinly slicing.