I looked in my freezer, and there was a 5 lb corned beef from last St. Patrick's Day (bought at $1.99 a pound). I defrosted it, took it out, and it smelled fine (and I have a VERY good nose for such things), so I decided to try smoking it. I looked around for recipes (thanks, guys!) and settled on putting it in my Cameron smoker with pickling spice and extra black pepper (for smoke, I used 2 tbs oak, one apple, one cherry), putting water in the drip tray, and putting it on the stovetop for an 1 1/2 hours; then I added more water, recovered it, and put the whole thing in a 300 F oven for another 2 hours. The meat thermometer read 175 F, so I figured it was done. The texture was more like pastrami than corned beef, the fat was almost gone (it was a thin cut), and it tasted like, well, smoked corned beef. Not pastrami, but absolutely delicious. St. Patrick's Day is coming up; I'll probably buy a couple more on sale corned beefs and try it again, maybe with a more flavorful smoke like hickory this time.