Let it cure for at least 4 days (ideally 6), depending on the thickness of the meat. Move the meat every day to stir up the curing solution.
Desalinate by placing the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 24 hours.
Preheat the smoker to 225 F. Use any wood, such as cherry wood.
If you do not steam the smoked meat right away, wrap in foil and and keep it refrigerated for up to a week.
Put the steamer on the stove at low to medium heat. Steam for two hours or until the meat is heated through to 203 F. Add hot water as needed, to make sure the steamer never dries out.
Cut the meat by hand with a sharp knife in thin slices, about ½ inch thick, perpendicular to the grain.