Preparation Steps

• Submerge the corned beef in cold water for 30 minutes to mellow surface salt, changing the water once; for extra-salty pieces, extend to 1–2 hours in the fridge with two water changes. Rinse and pat very dry.
• Whisk together black pepper, garlic powder, paprika, ground coriander, ground mustard, and brown sugar. Briefly warm the spice mix in a dry skillet over low heat for 30 seconds to wake up aromas; cool completely.
• Coat the brisket evenly with the cooled rub, pressing so it adheres. Set on a rack over a tray and refrigerate uncovered 45–60 minutes to dry the surface for better smoke adhesion.
• Preheat your smoker to 235°F. If available, place a small water pan inside to help stabilize temperature and humidity. Use a mild wood such as oak, cherry, or maple.
• Smoke the brisket fat-side up until the bark is set and the internal temperature reaches about 160°F, 2 3/4 to 3 1/2 hours. Insert a probe into the thickest part to monitor.
• Set a small rack inside a shallow roasting pan. Pour the beef stock and Worcestershire into the pan (liquid should sit below the rack). Move the brisket onto the rack, then cover the pan tightly with heavy-duty foil to trap steam.
• Return the covered pan to the smoker and continue cooking at 235°F until the beef reaches 200–205°F and feels probe-tender (it should slide in with little resistance), about 2 1/2 to 3 1/2 hours more.
• Remove from the smoker, crack one corner of the foil to vent for 5 minutes, then reseal and rest 30–40 minutes so juices redistribute.
• Transfer to a cutting board. Separate the flat from the point if needed, then slice the flat across the grain into 1/4-inch slices. Spoon some warm pan juices over the meat before serving.