Smash the cinnamon sticks and peppercorns with a meat tenderizer or hammer until crumbled. Tear up the bay leaves into flakes about ⅛ inches. Mix the cinnamon sticks, peppercorns, and bay leaves with the remaining ingredients and store in a tight jar.

Make the corned beef. Trim the fat on the beef brisket to a ⅛ inch thick layer. Stir together water with dark brown sugar, salt, pink curing salt, pickling spices and garlic in a large container until the sugar has dissolved. Add the beef brisket, placing a weight on top to keep the brisket submerged. Chill in the refrigerator for 5 days, rotating the brisket every couple of days.

Drain the corned beef brine. Place the corned brisket in a large container filled with clean water and let it sit for 8 hours in the refrigerator. Drain brisket and rinse.

Combine seasonings for the pastrami (black pepper - onion powder) in a small bowl. Season the corned beef with the seasonings on both sides. Let marinate in the refrigerator uncovered for 2-5 days.

Preheat oven to 200 degrees F, placing the oven rack in the lowest position. Line a large baking sheet with 2 sheets of aluminum foil, making sure you have enough foil on both ends to cover the brisket. Scatter wood chips in an even layer on the bottom and place a roasting rack on top.

Place the brisket, fat side up on the rack. Gather the ends of the foil and cover the brisket, crimping the open ends together to create a sealed tent.

Place a roasting rack over two burners over medium-high heat. Heat until a steady stream of smoke arises. Transfer to the oven and smoke 9-10 hours or until the internal temperature is 140 degrees F. Remove from the oven and cool. Cover and let cool overnight in the refrigerator.

Heat a steamer. Place the brisket in the steamer and steam for 2-3 hours or until the internal temperature if 203 degrees F. Remove from heat and slice brisket ⅛ inch thick against the grain.

Preheat broiler to high.

Place the sliced pastrami on a baking sheet. Top with sauerkraut and sliced swiss cheese. Place until the broiler until the cheese has melted. Remove from the broiler and place the pastrami on a slice of toasted rye. Spread thousand island dressing or spicy mustard on the other slice of bread and top the sandwiches. Serve.