Glad I found this after the couple bumps up the list!
Nice work, Barbie! The rub sounds pretty interesting for pastrami. I'm a sucker for anything new to try. I've never smoked a store-bought corned beef, myself...always have brine-cured my own, but the rest of your gig's lookin' mighty fine...especially for a b-day gift to a pastrami lovin' brother! BTW, cherry/pecan has quickly become one of my favorite smoke combinations for beef, and at times a trio with hickory for a bit of extra bite and sharpness, or apple instead of hickory when I want an even smoother background flavor.
Well done, sister!