Smoked corned beef brisket

hey guys today I’m gonna do some smokecorned beef brisket because SaintPatrick’s Day is just around the cornerum I’m gonna have the store here in alittle bit I’m actually gonna cheat alittle bit I’m gonna buy the prepackagedstuff because he can get you could get abrisket flat already corned beef forlike 10 bucks so we’re gonna try thoseout I’ve never done them on the bigsmoker so we’re gonna give it a shot andsee how it goes right back[Music]24 years old still runs like a champ heyguys just got back from the store I gottwo of these brisket flats for about 10bucks they’re already corned or they’realready brined you know you know you’veseen my videos on Bryan and I made baconI made Canadian baconyou know there’s it’s basically the samething you know they might have a littleextra ingredients in there and then whatyou could do yourself but we’re gonnatry these out let’s see how it turns outman let’s get to it all right guys wegot our brisket here I’m gonna trysomething different I’m gonna stick atoothpick in these guys just so I cantell where the grain is when I go toslice it I let them sit in water forabout a half an hour like I normally dojust because otherwise they turn on waytoo salty and here I just got a mixtureof garlic powder onion powder blackpepper and a little garlic and herb butwhen you buy the garlic in there makesure you don’t have any salt in itbecause these are gonna come prettysalty already so let’s get these thingsseasoned up and then I’ll throw them onthe smoker[Music][Applause][Music]alright guys our briskets at about 165degrees we got our cabbage all cut upput it into our pan yet well firstthings first it’s beer time I’m actuallygonna put a little beer in here justenough to get a little moisture in theremy plan is I’m just gonna lay thebrisket right on top of the cabbage cookit till about 195 degrees and we’re goodto go man all right let’s get to ithey guys hurry195 degrees I’m gonna pull this thingoff and we’ll get her sliced up in about15-20 minutes let’s do it all right guysI pulled it about 195 degrees let’s seehow we didlet’s cut this baby up I’ve been a lotin the rest for about 15-20 minutescabbage looks good so again I put mytoothpick in here I can get a close-upof this because I want to be able to cutwith the grain or against the grain[Music][Applause][Music][Applause][Music][Applause][Music]