Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
Dry meat with paper towels and place into a foil pan.
Cover meat with Dijon mustard and Jeff's original rub.
Massage the rub/mustard to cover the entire brisket flat.
Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
After 4 hours the brisket can continue to cook with just heat for an additional 2-4 hours or until it reaches 195°F in the thickest part.
Baste the meat with a mixture of ¼ cup Dijon and ¼ cup of Jeff's barbecue sauce when the meat reaches 180°F and again at 190°F.
When the meat reaches 195°F and is tender to your liking, remove from the heat and allow it to rest for at meat 30 minutes tented with foil over it.
Slice the meat across the grain into ½ inch pieces and serve.