Got an 8lb, already corned brisket to do for St. Pattys' Day. Although this will be more Roman than Irish by the time it's done, I'm anticipating some nice pastrami at the end of the day. Anyone have any experience with any certain wood for corned beef? I know there's a multitude of choices and I have nearly all of them, but, I'm just curious if anyone has any favorite regarding CORNED BEEF only. I'll add some qvue later when I get things going. I'm using a coriander, pepper and juniper berry rub prior to the smoke.