Hope everyone is doing good. I have been smoking for a while mostly poultry and pork. I'm fairly new to beef but want to learn. My wife picked up a corned beef brisket the other day you know the type uncooked vacuum packed in the brine. I wanted to smoke it but was sure what the best thing to do with it would be. Should I add my own rub or should the brine in these things stand on its own? Thanks in advance for your help.