JohnH wrote:
On 6 Oct 2006 10:18:50 -0700, "basskisser" wrote:

Smoked Corned Beef:

Take a corned beef, rinse it well, then in water for a couple of hours,
to remove salt. If you think you like salt and want to skip this step,
don't!

Mix these ingredients:
2 tablespoons peppercorns
1/2 tablespoon coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder

Slather the corned beef with plain yellow mustard, then spinkle this
mixture all over it. It seems to be nice to let this sit for a few
hours or overnight in the fridge.

Fire up the grill, and smoke the thing for somewhere around 1 1/2 hours
per pound, nice and slow, about 200 degrees.

It's now saved. Thanks!

My pleasure! If you do a google search, you'll also find some recipes,
but this is the only one I've found that tells you to soak the meat,
and it comes out salty enough even after that!