Fairly certain I can follow that recipe!! I'll smoke it until the internal temp goes above the 165 deg plateau...which is the recommended practice for smoking brisket.The easy way is just buy premade corned beef, especially if you have a good local butcher shop that makes it regularly. Unfortunately in southern California the only time it really shows up in stores is around st paddys day so I have resorted to corning my own briskets.
As far as the brine goes I use Alton Browns Corned beef recipe only doubled to accommodate a packer size brisket.
Prep for smoking is super simple, Plain old yellow mustard massage as a base to get everything to stick nicely, followed by a LIGHT dusting of 50/50 garlic and onion powder from a shaker and then a HEAVY coating of black pepper.
Thats it! I smoke it with apple wood at 225*-245* until a it feels relaxed or a tooth pick goes into it like its butter. Generally speaking they take between 10-12 hours.