Brine:
3 tablespoons ground black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground mustard seeds
1 cup water
1 cup beef stock
Brine corned beef for 12-24 hrs. Remove and pat dry. Pre-heat smoker to 250 degrees. Place bath (1/2 water, 1/2 apple cider vinegar). Place corned beef on smoker. Smoke until internal temp is about 165 degrees. Remove and let rest for an hour. Slice across the grain, on a 45 degree angle.