In a small bowl mix all the spices together until combined.

Rinse the corned beef and pat dry with paper towels.

Layout two pieces of aluminum foil slightly overlapping. Place the corned beef in the center of the foil. Coat the corned beef with the spice mixture, and drizzle the liquid smoke over the top is using. Flip so the fat cap is at the bottom and wrap tightly with the foil.

Roll up four large foil balls and place them in the bottom of the slow cooker. (Or you can use a rack if your slow cooker has one) Place the wrapped corned beef on top of the foil balls.

Cook on low for 10 hours. Remove beef and place on a baking sheet, cool, and then place in the refrigerator for 3-4 hours. Reserve the juices from the slow cooker, and from inside the foil.

Preheat oven to 350 degrees. Remove beef from the foil and place it directly on the baking sheet. Bake for 25-30 minutes.

Slice thinly and serve with reserved juices.

To assemble the sandwich

Toast your bread or sliced rolls. Place your meat on one half of the bread and then cheese place it under the broiler for 2-3 minutes or until the cheese is melted. Place remaining bread on top and serve.