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Toast the black peppercorns, allspice berries, yellow mustard seeds, coriander, and juniper berries over heat to release their fragrance.
Add the toasted spices to water along with red pepper flakes, cinnamon, crushed garlic, pink curing salt, kosher salt, and brown sugar. Bring to a simmer to dissolve the salt and sugar.
Add the remaining water and ice to cool the brine down quickly.
Inject the brine into the eye of round roast and let it brine overnight in the refrigerator.
Remove the roast from the brine, rinse it, and pat it dry. Apply a pastrami rub made with coarsely ground coriander, 16 mesh black pepper, and garlic powder.
Smoke the roast at 275°F until it reaches an internal temperature of 195°F, then wrap it in plastic and chill it overnight in the refrigerator.
Slice the chilled roast very thin using a meat slicer.
Make a Russian dressing by mixing mayonnaise, ketchup, hot sauce, horseradish, paprika, garlic powder, Worcestershire sauce, and chives.
Assemble the Reuben sandwiches with the sliced pastrami roast, Russian dressing, sauerkraut, and Swiss cheese on rye bread.