Submerge the corned beef brisket in water to reduce the salt level from the corn beef process. I used a 5 gallon food safe bucket with 4 gallons of water.
Change the water every 4-6 hours and do that a minimum of 3 times.
Mix all spices together except the black pepper in a jar with a lid that you can control the pour easily. A parmesan cheese lid screws onto a canning jar and works great for this!
Drain the brisket and pat dry.
Get the smoker heating you to 275 I used natural lump charcoal and post oak.
Coat all sides of the corned beef with the mixed spices. Use a pepper milk and completely coat with a layer of cracked black pepper.
Once the smoker is to temp put the brisket on.
Smoke for 5-6 hours until the internal temp is 165 then pull to wrap in butcher's paper.
Once internal temp hits 200 to 204 ~it depends on where it finishes and pull it to rest. Mine stalled out at 203 so I pulled it then. It took me a total of 12.5 hours to heat that temp.
Let rest about 2 hours in a cooler. Then it's ready to slice and make into a really awesome sandwich! Bake some bread or buy a nice loaf, whip up a thousand island sauce, melt some white cheddar on the meat then top with a quality kraut.
