Morning fellas and ladies...or evening, afternoon whatever time it is. Looking to start a thread, not reinvent the wheel on SMOKING CORNED BEEF There are some good threads on here already but I personally need a few answers, and want to start a good thread that will cover it all. Mission: I am doing two corned beef roasts this weekend. Yes I will take pictures and post. I use a GMG pellet DB model They will be store bought and pre corned I do not know which cut yet (brisket, tri-tip or round). I have to see what is still available. Questions: 1) How long and to what internal temp for the cuts I mentioned above 2) Pre-soak to remove some saltiness? 3) smoke then wrap with foil? 4) Introduce fluid (apple, cider vin) inside foil wrap And finally, past experiences... Are these wonderful pieces of meat heaven worth smoking, or should we stick to the basics and throw them in a crock pot for 6 hours. Happy cooking and I'll be sure to post some pics.