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Remove corned beef from packaging, rinse thoroughly under cold water, and soak in a container of water in the fridge for 2–4 hours (changing water once) to reduce saltiness.
Pat very dry with paper towels. Trim excess fat, then coat with mustard. Rub generously with black pepper, garlic powder, and coriander (use the included spice packet or discard).
Preheat smoker to 225°F–250°F using hardwood (oak, hickory, or cherry). Place brisket on the grate, fat-side up. Smoke for 3–4 hours, or until the internal temperature reaches 160°F–165°F and a dark bark forms.
Place the brisket in an aluminum foil pan. Pour in 2 cups of beef broth (can mix in 1 tbsp vinegar/sugar if desired). Cover tightly with foil.
Return covered pan to smoker (or oven) and continue cooking at 300°F–325°F for another 2–4 hours, until the internal temperature reaches 200°F–205°F and it is fork-tender.
Let the meat rest in the pan for 30–60 minutes before slicing against the grain.