Preheat smoker to 235°F.
Soak store bought corned beef overnight in large vessel of water in the refrigerator for at least 8 hours.
Pull brisket out and pat dry.
Generously cover brisket completely with yellow mustard.
Grind the included seasoning packet with about 2 tablespoons of your favorite seasoning.
Sprinkle mixture on the mustard making sure to get complete coverage.
Smoke at 235°F for 6-8 hours or until the internal temperature reaches about 200°F.