It may not be brisket (in the pure sense of the word), but it is and can be BBQ. My buddy Gary Wivott introduced me to smoked corned beef at his annual St Paddy Day feast. It was awesome.
This past summer, I smoked 4 corned briskets for a friends wedding. I also smoked three "regular" briskets. All were flats for those keeping notes.
For the corned beef, I soaked in water overnight, changing the water as often as I remembered. Probably 4 times or so.
I pasted the meat with mustard, sprinkled some rib ranger rub and also sprinkled those seeds that come in the package.
On the WSM, I smoked for about 8 hours at 225 degrees, basting with apple juice every couple hours. I wrapped in foil and held in fridge until reception the following day.
That morning, I placed the wrapped corned beef in a 350 oven for one hour, then wrapped in towels and took to the reception. I sliced just before serving.
The corned beef was gone in half the time of the regular briskets--and all was gone in about 60 minutes. 50 folks ate up about 45 pounds of meat (I had some smoked turkey, too)
Not as fancy a recipe as others I have seen, but you ought to try it. Just be sure to soak in fresh water for a spell to remove excess salt.
Dale
