This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
For best results, use trimmed briskets.
Start with a curing brine. This recipe comes from  and makes
enough for 25 lbs of meat.
5 quarts ice water (about 38-40F)
8 oz. salt
5 oz. Prague Powder #1
5 oz. powdered dextrose
1 Tb garlic juice
Prepare and cure as for corned beef. After curing, remove from brine
and rub liberally with cracked black pepper and coriander seeds. Smoke
at 140F until the meat is dry and then increase smoker temperature to
200-220F and hold until internal temperature of meat reaches 170-180F.
Chill overnight before using. This meat is fully cooked.