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Preheat smoker to 275 degrees F
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Place corned beef directly on grill, fat side up and smoke for 2 hours
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Place corned beef in aluminum pan with 2 Cups beef stock/broth and spice packet
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Insert probe thermometer into thickest part of meat
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Cover tightly with aluminum foil
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Cook for 2-3 hours or until probe thermometer reads 185 degrees F
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Remove corned beef and let rest for 15-20 minutes
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Drain stock and drippings into stock pot
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Add more broth/stock and boil carrots, adding potatoes then cabbage for 5 minutes
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Remove fat cap from corned beef, slice against the grain
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Enjoy