Don’t know how many of you have ever smoked a corned beef brisket, but it is a treat to not be missed. Because they come brined, they are very forgiving- a brisket with training wheels. Because they are brined, rinsing and drying before seasoning is a good idea. I also delete salt from my rub. I’ve been smoking at 225 degrees to about 150 degrees, and spraying hourly with black mocha stout, before braising in a foil covered pan. My braise is 1/3 water, 1/3 black mocha stout, 1/3 beef stock, and the seasoning packet that comes with the brisket. If you want, add veggies like carrots, potatoe, and cabbage to the braise pan. This last one probed tender at 192 degrees. Total cooking time for this 3.7 lb brisket was 6.25 hours.