I’ve made venison corned beef a few times now and it is awesome. It disappears very quickly. I have not tried the Waltons brine yet. I use a recipe from scratch with a pickling spices recipe from Fox Valley Foodie. I leave it in the fridge for 14 days, taking it out every couple of days and stab it multiple times with a knife or big fork to let the brine work its way into the center of the roast. You could use an injector though. It takes about 7-8 hours in the smoker at 200 degrees. After four hours, I wrap it in aluminum foil and finish smoking until internal temp of 150 degrees. This keeps it moist. You can also cook it in a pan of water or a crock pot.