After some trial and error I have landed on a way that works really well,though the steps seem a little odd. To start the corned beef is actually simmered for 1 hour, with water covering the meat and the juice & seasoning packet from the corned beef added (I know. Boiling meat? Really? Just bare with me). After the hour of simmering the beef is dried off and seasoned with your favorite brisket rub (in my case that is a salt/pepper/garlic blend). The next step is throwing the beef on the smoker, at 275°, for 1 hour. Next, the beef is wrapped in foil, with either butter… beef broth… or beer, and put back into the smoker for 1 more hour. Finally, once done on the smoker, everything is wrapped in a towel and left to rest for at least 30 minutes (longer is better).
Temp - 275°
Time - 3.5+ hours
Results - Best corned beef I have ever had!
