So I have always wanted to smoke one of the full packers that had been corned, and this last Sunday was the day! Went to Cash and Carry and they had whole corned packers for $3.45 per/lb.
Mixed the little packet of seasoning with half a bottle of Beaver brand Sweet Hot Mustard (basically honey mustard mixed with a healthy shot of horseradish). Then brushed it all over the brisket.
Got the WSM running at 230-240 with some hickory and tossed the corned brisket at 5:30 AM.
At about the 6 hr. mark I cut up some red potato's layered them in the bottom of the baking dish, sprinkled with garlic salt, then chopped up a head of cabbage, cut up a stick of butter and sprinkled with pepper. Lightly foiled it and poked a bunch of holes in the foil to let out steam and let in smoke. Then place that on the lower rack.
(took a shot of the brisket while I had the lid off)
Also brushed the brisket with the other half of the bottle of sweet hot mustard. You can see the potato's and cabbage underneath it. Switched the wood to apple after the first six hours.
At about the 9 hour mark I put the temp probes in, it was at 175 internal temp.
The corned brisket hit 195°at about 5:30 in the afternoon and I rested it for 1 hour. Then separated the point from the flat and sliced up the flat.
Cabbage and taters.... lightly smoked and awesome!
Money shot! It was soooooo good! Fork tender and great flavor!
Thanks for looking.