I'm going to be smoking a corned beef for sandwiches at a Super Bowl party. I did a search but couldn't find an answer to my question. I'm not going to season my CB but want to get the pickling spice "in" it. Should I do a simple brine with the pickle spice or will this add an extreme amount of salt to the already salty? Advice? I plan on smoking uncovered for couple hours, then wrap in foil to hopefully speed up the cook, good or bad? Fat side down or up for wrap? IT? I'm using an ECB, lump coal and have a stash of apple and cherry. Still learning how to "use" my smoker, started this past Oct. Also excited to use my new Mav ET732. Any advice would help. Thank you.