This is what I do...done 4 or 5 and turns out great
1 corned beef brisket
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.
For store-bought corned brisket: Discard the little package of seasoning. Soak in cool water, in the fridge, for 7 hours, change water twice as this helps to extract some of the injected brining solution. For home-corned brisket soak at least 2 or 3 hours. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply about ½ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic. Bring to room temperature, season all sides with the remaining rub.
Cook indirect with pecan, 225° to 250° rack temperature until the internal temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain.