I bought an extra corned beef (over and above my usual 2) because I want to experiment with it on my stovetop smoker (I live in an apartment). I’m thinking half and half oak and apple, unless someone who has smoked corned beef before (“hey Bart, which end do you light?”) can give a better suggestion. Normally, I drop the corned beef into the slow cooker in the morning and pull it out in the evening (well, with some extra pickling spice, a couple of cloves of garlic, half an onion…)
 
Bart