re: Boiling a brisket in crab boil before smoking

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I think most on here would be better served learning and mastering basic techniques rather than looking for some kind of magic shortcut or trick like using crab boil on a brisket, or microwaving a steak.

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Corned beef is quite normally boiled brisket with a seasoning pack in the water.

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While that's true, it's not boiled then grilled to achieve some moisture issue. The reason for water is because of the heavy saltiness of the meat because of the long brine time. I love corned beef and cabbage and root veg during the winter months, and usually use some stock in lieu of just plain tap water, but I don't find it adds moisture to the meat as much as it's a functional cooking method to reduce the salt content. If moisture comes from anything, I'd say it's from the fat.