adapted to using home-cured corned beef
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.