Remove the corned beef from the packaging, draining the excess liquid. Reserve the packet if included.

Use a sharp knife to remove the silver skin and excess fat. Leave the thick fat cap intact.

Submerge the meat in cold water and allow to soak in the refrigerator for a minimum of 2 hours or up to overnight, depending on how much of the salty brine you would like to soak away from the meat.

While the meat is soaking, toast the spices in a dry pan. Then pulse the toasted spices in a food processor until pulverized.

Drain the water off the beef and pat the meat dry.

Cover the meat in mustard or brush on your favorite dark beer. Rub into the meat.

Dust the coated meat with the ground spice mixture and press into the meat.

Wrap the coated meat with plastic cling wrap and chill in the refrigerator overnight.

The next day, preheat your smoker to 275 using your favorite smoker chips or smoker pellets.

Unwrap the corned beef brisket and place it fat side up on the grill grate.

Smoke the meat until the internal temperature is of at least 165. Some recipes will instruct that the internal temperature should be at least 185. 165 in a minimum.

Remove the smoked meat from the smoker, rest for at least 15 minutes to allow the juices to redistribute throughout the meat. Slice.