Olds,
I've done corned beef in the past & plan an doing some for Indy this year. It's a little different than regular brisket because, unless you've corned it yourself, the fat cap is gone so it's important to keep it moist.
The smoke & corned flavors mix very well IMO. Not having tried it, I would be inclined to go with a stone ground mustard, adding some ground toasted coriander & mustard seeds. Just remember, that's why the wife is the lab rat before I serve anything to company
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Kirk
http://www.chezbubba.com Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?