Remove the corned beef from the packaging and discard the spice packet, if included. Soak the corned beef in water for at least 2 hours, or up to overnight, changing the water a few times. Remove the corned beef and pat dry with paper towels.
Preheat your smoker to 275-degrees.
Meanwhile, combine the spice rub ingredients in a small bowl. Whisk to combine, then coat the corned beef in the spices.
Place the corned beef on the smoker, fat side up, and cook for 2-3 hours, until the temperature reaches 160-degrees.
Pour the beef broth in the bottom of a disposable aluminum foil pan. Add the brisket to the pan, fat-side up. Cover the pan tightly with aluminum foil.
Continue to smoke for 2-3 hours, until the internal temperature reaches 205-degrees.
Remove the brisket and let it rest for 15-20 minutes.
Meanwhile, make the honey mustard sauce by stirring together honey, mustard, and greek yogurt.
Slice the corned beef against the grain into 1/4-inch- thick slices and serve with the honey mustard sauce. Enjoy!
Notes
The precise time it takes to smoke corned beef depends on the size, but allow for at least 6 hours. I use a meat thermometer and, after the first 5 or so hours, begin checking it every 30 to 40 minutes until the internal temperature reaches between 190ºF and 205ºF.