Two nights before ready to smoke: place the corned beef in a large pot of cold water and place in the fridge to draw out excess salt.
Rub the Corned Beef
Combine the black pepper, coriander, mustard, brown sugar, paprika, garlic powder, and onion powder in a bowl.
Remove the corned beef from the water and pat dry.
Rub the corned beef with a thick layer of rub, wrap tightly with plastic wrap and refrigerate overnight.
Smoke the Meat
When ready to cook: prep wood chips by soaking in water at least 2 hours. Prep smoker for 225 degrees F.
Add water to the water pan and let the corned beef sit at room temperature for 30 minutes.
Place corned beef, fat side up in smoker and smoke until internal temperature reaches 190 degrees F.
Remove from smoker, wrap in aluminum foil and cool completely (I placed in the fridge overnight).
Steam the Meat
When ready to serve: Slice off just enough of the meat in thin strips against the grain.
Place the meat in the center of a sheet of aluminum foil and fold the edges up around it, but do not pinch shut.
Steam the pastrami by placing the meat on a steamer rack, or metal wire rack above simmering water in a large pan on the stove top, making sure the meat does not touch the water.
Steam until the slices are tender and heated through, about 15 minutes.
If steaming the whole pastrami, wrap in foil as above and cover with lid or aluminium foil and steam for 2 hours, adding water as needed, or until the meat reaches 200 degrees F.
Slice and serve.
I smoked with hickory wood due to what I had on had but would smoke with a post oak or pecan next time for a more subtle flavor. If you're up for the challenge, toast your own mustard seeds and crush them in a spice grinder for a bolder flavor. From: the ever-awesome AmazingRibs