Soak corned beef in cold water in fridge for 2 days change water every 12 hrs.

Combine all ingredients to make a rub

Pat dry corned beef, remove most fat, coat with vegetable oil, apply rub evenly. Cover and refrigerate for at least 2 days, longer is better.

Cooking time: 6hrs smoking@ 225°F plus 2hrs simmer, 8 hrs total.

Chill: Wrap in foil and refrigerate for 12hrs.

When ready to serve, steam heat to tenderize, about 2hrs until heated through to 203°

Slice across grain