Stabilize your grill at 250°F – 300°F. Place the wood chucks in the hottest portion of the coal bed and set up for indirect smoking.
Season the corned beef with the provided seasoning pack, about half on each side, and place it on the grill fat cap side down. Smoke for 2 hours.
Place the smoked corned beef (now pastrami) in a grill safe vessel and fill with water, raising the level of the liquid to at least ¾ of the way up the side of the meat. Add in the aromatic seasonings. (I would advise loosely place a lid on the vessel or covering loosely with foil, such that a bit of the liquid can evaporate and more of the natural lump charcoal flavor can get in).
Close the dome and damper down the control tower and draft door. We almost want to use the residual heat of the ceramic to finish this dish vs having it boiling. A gentle simmer is perfect. Cook for 2 hours. Check occasionally; feel free to add more water if needed throughout the cook. After 2 hours, the internal temp of the roast should be just over 200°F.
Add as many sliced vegetables as your pan will allow. Place the lid back on and close the dome. Cook for another 45 minutes, until your carrots and potatoes are fork tender.
Remove the pastrami from the liquid and vegetables. Slice it pencil thickness across the grain. Transfer the vegetables to the presentation platter and top olives and then with the sliced pastrami. Finish the platter with a heaping dollop of whole grain mustard. Enjoy!