• Slice each chuck roast in half along the fat seam. Remove any silverskin. 
• Place the chuck roast in a plastic bag. Fill with cooled brine. Close the bag, and place it in a large bowl. Refrigerate for 5-7 days. 
  
• Remove the beef from the brine and rinse under cold water. 
  
• Rub thoroughly with pastrami rub. Place on a baking rack on a sheet pan. Refrigerate uncovered overnight. 
  
• Heat smoker to 250F degrees. Place the brined and seasoned beef on the smoker. Smoke for 2 hours. The beef will develop a mahogany bark.
  
• Place a disposable pan of water on the smoker. Continue smoking for about 30-90 minutes, until the internal temperature reaches 205-210F degrees. The smaller pieces will likely be ready in 30 minutes, while the larger ones may take 90. 
  
• Let rest 30 minutes. Slice and serve on toasted rye bread.  
  

Corned Beef Brine

• Heat the water in a large pot. Add the remaining ingredients. Cook for 5-10 minutes, until the sugar and salts are dissolved. Cool.
  

Pickling Spice

• Combine all of the ingredients. Store in a sealed container. 
  

Pastrami Rub

• Place the black pepper, coriander and mustard seeds in a skillet over medium heat. Toast for a few minutes to release the essential oils. 
  
• Place in a food chopper with the remaining ingredients. Pulse to roughly chop the seeds and garlic.