A purchased, corned brisket makes this recipe a snap, offering you a headstart although you can also opt for the home corning method. This is not a difficult recipe and you can do it in a smoker or the oven. If you don’t have a smoker, use the special oven method in the recipe. I interviewed the folks at Montreal's famous smoked meat spot, Schwartz's and saw the secret briskets being made into smoked meat myself. This is my recipe based on their methods.