Nothing special, but a tasty treat for me and the missus. A friend in food service stopped by the other day with a corned beef brisket, and of course, I immediately prepared it for smoking. Separating the point fronm the flat, the meat was smoked at around 250F for 2 hours using mesquite pellets, then finished in the house oven, foiled with 2 cups of beef broth to around 205F I.T.. I cut up the point into 1 cm cubes and fried them in the rendered fat from the trimmings. Sure is a tasty.
https://photos.app.goo.gl/CbX1eovkybi8UvKBA
https://photos.app.goo.gl/CbX1eovkybi8UvKBA