How to cure & smoke Montreal style corned beef pastrami on the Kamado Joe from a packer brisket

Think curing a brisket is hard? Stay home and cook with me some of the best cured beef you’ll ever have. I am using a whole packer brisket for this recipe
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For the Cure
1 cup Kosher salt
3 tablespoons ground black pepper
3 tablespoons ground coriander
1 tablespoons pink salt, such as Prague Powder #1
1 tablespoons sugar
1 teaspoon ground bay leaf
1 teaspoon ground cloves
For the rub
3 tablespoons coarsely ground black pepper
1 tablespoons ground coriander
1 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dill weed
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon crushed red pepper
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