The night before cooking, wash off the corned beef and trim some of the fat off, but not all. Dry the meat, wrap it foil and place in the refrigerator. When you are ready for cooking remove meat from the fridge and let the meat get to room temp prior to cooking.
4 pound Corned beef brisket 1 TBSP brown sugar 1 TBSP pepper 1 TBSP salt 1 TSP Cumin
(I made this on a 4 burner grill)
Soak wood chips, I prefer mesquite, for about 2 hours prior to the cook. Turn on the far left burner and get the grill temp to 220 to 250 degrees. Take the spices and mix together to create the rub. Make sure the meat is dry, then work the rub all over the meat.
Place the smoker box with wood chips on the burner that is turned on (replace the wood chips after about 2-3 hours with fresh ones). Now, you can either place the meat 3rd and 4th burners rack, which are off and place a pan under the grate to catch any of the drippings. I always place the meat in a pan, so I have the juice of the meat to use as a gravy or injection if needed. Let smoke for 3 hours and then turn over the meat using tongs, a fork will puncture the meat. Cook for another 2.5 - 3 hours depending on the size of the meat. Check the inside temp of the meat, it should be about 160 degrees. Once the meat is done, remove it from the grill, wrap in foil for bout 45 minutes before slicing.
Cut the meat across the grain, using a roast slice with a granton edge (they are great)