I have smoked a couple, and they turned out awesome. I usually soak the corned beef in water over night changing the water a few times. This takes out a lot of the salt. Remove from the water and pat it dry. I like to sprinkle black pepper and ground coriander on it, then sear it on both sides on high heat. Get your smoker going to 250-275 degrees or so and smoke until 160 degrees internal, then wrap tight in foil and continue on the smoker till around 190-200 degrees. When it's probe tender it's good to go. Pull it off and let it rest. There will be a lot of juice in the tin foil when you pull it off, don't throw it away. Dunk the corned beef in that juice when you slice it up or re-heat it. We like to make hot corned beef sandwiches on rye. Mix together equal parts yellow mustard and bbq sauce, spread it on toasted rye bread, add some hot corned beef and eat! This is how I have done it with good results...Good luck!