Remove the corned beef from the brine, rinse, and leave in the refrigerator overnight.

Start the smoker about 200-225 degrees F.  Brush the corned beef with molasses.  Crush peppercorns and coriander and sprinkle to coat the roast well.  Place the brisket in the smoker, and smoke for 2 hours or so.

Remove from smoker, and either store to later continue(wrapped in foil, refrigerated) or proceed. 

Preheat oven to 250.  Place pastrami in a rack, and fill pan below with 2 cups of boiling water.  Cover with foil, and place in oven until internal temperature reaches 225 degrees F.  Remove from heat, and let rest for 15 minutes.  Slice, enjoy.