Instead of Corned Beef, I go for Beef Brisket, smoked. And when I say smoked, here's what I mean:
First off, the proper selection of meat. A good rind that covers the entire length, and a decent marble is essential, or it turns into a brick. Then I use a rub. Not a marinade, a rub. I make it myself. It's a brown sugar base, with my preferred blend of herbs and spices thrown in, start on the meat side, flip it over, and everything left when I make up the batch goes along the rind.
Then it goes int the smoker, rind-up. Mind you, I use off-bore heat from a firebox so no one area gets scorched. Before the meat goes in, I set up a bed of coals, generally lump charcoal, not those cheap briquettes. Soaking in a pickle jar of water is the Mesquite wood. Since I live in Texas, and it's a local pest, it's from last year's cutting so it has a chance to season. Cut up in smallish chunks. The reason it is soaked is so that it produces more smoke.
Do that for two, maybe three hours. Once it's got a good smoke on it, wrap it in foil, let the fire die down a bit, and slooooow cook it overnight. At least eight or ten hours. If Mother Nature gets upset with us and starts to rain on our parade, the meat can go in the oven to slow cook, once you get the good two or three hour smoke on it. Not my preferred method, but it'll do in a pinch with minimal effect on the flavor.
When you pull the brisket, you have to be very careful to use tongs on the foil. If you try to spear it with one of those big tong forks, you're just gonna come out with a hunk of meat. It comes out literally fork tender.
Now we trim the fat, which mostly involves peeling the rind off and rendering it down for broth to make stew with. And with a sharp knife, cutting with the grain (since cutting against the grain is just gonna end up with a messy hunk of strands) to serve. Take the stuff that just plain fell apart, put a TOUCH of BBQ (drowning it is a cardinal culinary sin, but just a touch can enhance the flavor), mix in shredded cheddar (I like to use a sharp cheddar for this one, but you can use a mild if you prefer), and serve as chopped beef BBQ sandwiches, either on toasted garlic bread or buns. Put your veggie medley of choice in a foil pouch (open topped) and toss it in the smoker for a bit to give them a good smoky flavor. Personally, I like to drizzle them with butter before tossing 'em in. Aforementioned garlic bread also gets toasted, only IT gets toasted in the sidebox over an open flame so it gets broiled/flame kissed, but the flames died down enough that it doesn't get 'blackened'.
When I smoke a brisket, half the neighborhood 'just so happens' to wander on over, generally with some other side dish or something, and we end up with an impromptu potluck.