I decided to throw in a little 3# corned beef brisket along with some ribs this weekend. I just glanced at some recipes on the web and decided to just wing it. For the rub, I used the little spics packet that comes with the corned beef and added: paprika, black pepper and mustard powder. I smoked it at 250-ish for a few hours then wrapped in foil and cooked in the oven a bit (trying to render the fat cap as much as possible). Finally crisped up the bark in a 300* oven for 10 minutes or so.
Came out decent, I think I cooked it too long as it was fall apart, but good flavor. slightly salty, I might soak the next one in water for a few hours first.
Crappy cell phone pic, just rye and dijon mustard.