This recipe calls for a corned beef brisket, raw. This means that a brisket has been corned, or pickled, but not smoked. Should be able to find this at your neighborhood grocery store or market.

Ingredients

• 1 corned beef brisket, raw, about 16 pounds
• 1/4 cup kosher salt
• 1/4 cup paprika
• 3 tablespoons coriander seeds
• 3 tablespoons brown sugar
• 2 tablespoons black peppercorns
• 2 tablespoons yellow mustard seeds
• 1 tablespoons white peppercorns
• 8 cloves garlic minced
• grape wood, for smoking

Directions

• 1. Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored, refrigerated in an airtight container, for up to a week.
• 2. Rub the brisket with the rub and refrigerate overnight.
• 3. Preheat the EGG to 225º using indirect heat. Smoke the meat until an internal temperature reaches 185, about 16 hours, or an hour per pound.
• 4. Let the meat rest for 10 minutes before slicing.

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