Smoked Corned Beef

Gather the ingredients.

If there is still a membrane layer on the brisket, remove it. Also, remove any loose pieces and excess fat, leaving only some of the fat.

In a large pan or kettle, soak the corned beef brisket in water for 2 hours to remove any excess salt. Remove it from the water and pat it dry with paper towels.

Grind 2 tablespoons black peppercorns and 1/2 tablespoon coriander seeds. Add 1/2 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon paprika, and 1 teaspoon garlic powder, and mix to produce the rub.

Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap.

Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature.

Set your smoker to 275 F. (See below if your smoker doesn't run that low.) Unwrap the corned beef brisket and place it on the grill grate, fat-side up. Slow-cook the corned beef brisket for about 1 1/2 hours per pound, uncovered. The internal meat temperature should be near 185 F or higher when it is done.

Once cooked, remove the corned beef brisket from the smoker and place it onto a large cutting board. Let the meat rest for 15 minutes.

Carve the corned beef brisket against the grain into thin slices. Serve and enjoy.