Soak corn beef 24 to 48 hours to remove excess salt.
Pat dry and lightly rub with Dijon mustard.
Mix Spice House Rubs together and sprinkle on corn beef, about 1 teaspoon per pound.
Smoke at 220 over cherry wood, 1+ hour per pound until internal temperature at 180 degrees. Tent in foil for one half hour. Slice and serve.
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