Will be smoking a couple chunks of corned beef tomorrow that I'm turning into pastrami, after soaking to remove some of the salt. I have a great seasoning recipe that I borrowed from another smoke enthusiast. I really recommend it. Best I've tasted, outside of a NYC deli.
2 T. each of Turbinado sugar and black peppercorns
1 T. each of coriander seed, dill seed, dry minced onion, and dry minced garlic
1 t. each of allspice berries, mustard seed, dried thyme, and juniper berries
3 bay leaves, crumbled
Toast spices (except for sugar, onion, and garlic) in dry pan until fragrant. Let cool and grind until less than coarse. (I use a small, electric coffee grinder.) Add sugar, onion, and garlic and pulse a few more times. Apply the night before and refrigerate. Smoke the next day in a pan, with a separate water pan, at 240°, until internal temp reaches 190°-200°, or until wooden skewer slides in easily.