Smoked Corned Beef

I have been wanting to smoke a corned beef for some time.  I have made this once a long time ago.  My go to store when I need smoking stuff is the Backyard BBQ in Wilmette, IL.  The owner is so knowledgeable and is so passionate about this craft.  The point is, last time I was in the store, I asked him how he makes his fire for the Green Egg.  What he has figured out for a long cook time is to fill the base with your wood chips all the way up, and then, pre-heat to only 275 degrees and then close down to the desired temperature.  In this case, 225 to no more than 250 degrees.  This format worked so well for keeping a smoke going for the whole cooking time.

If you like smoke, the flavor of the corn beef is so good.  I mixed hickory and cherry woods for the smoking.  I cooked 3 smaller corned beefs, basically because I was not at a store that corned a whole brisket.  Works fine and the cooking time is less but it still takes at least 5 plus hours if cooking on a low temperature.

Recipe
Smoked Corned Beef:
Ingredients:

• Three – 4 – 5 lb corned beefs brought to room temperature
• No other spicing, just the original brine

Directions:
As noted above, prepare your smoker, mine is a Green Egg.  Make sure to put the meats in fat cap up.  And that is it.  Cook until an internal temperature of at least 160 degrees.  As long as the meat is cooked on a low temperature, it can be cooked a fair bit longer to make is super soft.  Enjoy!