Steve-
You need to soak the sucker in cold water for ideally 24 hours. Minimum of 4 hours with a couple of water changes. Its going to be too salty if you don't give it a good soak.
I then rub with Pepper , Garlic Powder and a touch of cumin and coriander.
In the past I've smoked with a mild fruit wood and have not brought the temp all the way up to what I would with an uncured, raw brisket. 165 -175* should do the trick. Esp, if you are slicing thin for sandwiches.
BTW, smoked corned beef is also know as Pastrami-
ChrisH
