Remove corned beef from the brine, rinse under cold water, and dry with paper towels.
Place in the fridge uncovered 30-45 minutes.
Preheat the smoker to 250°F.
Combine the spices for the rub in a small bowl and season the beef on all sides.
Place the corned beef brisket in the smoker. Smoke until the internal temperature reaches 165°F, about 3 hours.
Transfer to an aluminum pan and add the beef stock to the bottom of the pan. Cover with foil and smoke until the internal temperature reaches 205-210°F. (About 3-4 Hours)
Remove brisket from smoker and let it rest 30 minutes before serving.