You will need:
- 1 whole, untrimmed, corned beef brisket
- 1 Cup of Pastrami Rub
- 1/4 cup of cracked black pepper
- 1/4 cup of smoked paprika
- 1/4 cup of brown sugar
- 1/4 cup of Chili Powder
- 1 Smoker (with lots of wood (I used Mesquite))
Take your corned beef brisket out of its packaging and drain the ooze. Slide it right into a bucket of cold water, and stash the buck into the fridge. Why? Salt! Corned beef is brined/cured and loaded with salt. When you put this thing onto the smoker, you'll be rendering fat and moisture out of it and thus, concentrating the salt. Trust me, taking some of the salty brine back out of this beast before smoking is critical. I soak it for an hour per pound which means, 26 hours for me! Change the water out with fresh ice water every couple of hours because the salt that leaches out will end up in the water and you'll want to flush it way every now and then.
Here comes the hard part... Keep in cooking/smoking at 225 for an hour per pound. For me, that was 26 hours! If everything comes together as it should, the internal temperature of the brisket should be touching 200 degrees at that time.
The brisket won't take any additional smoke after about 12 hours so if you want to wrap it in foil, and bring it into the house and into your oven at 225 for the other 12 hours, that works just fine! Keep a temperature probe inserted and keep an eye on it. It will "Stall" at 165 for awhile but just wait it out... Once it melts away the connective tissues, it will continue to rise!
After it's done resting, take a deep breath! You've worked hard for this moment! You've soaked, rubbed, rested, and smoked this damn thing for hours and hours!