@rob,
It’s basically just pastrami. The brisket is dry cured with salt and spices, then sometimes soaked in clean water to remove some of the salt, then rubbed again with spices and smoked. Usually more smoke dominant and the spice rubs more pepper and spice dominant.
All told, a great variation!
Cheers,
Craig
ps. Edmonton to Denver is half the distance as it is from Edmonton to Montreal. USA has smaller states like your president has tiny hands.