Corned beef briskets are available in many areas year round, but the best deal is to buy them around St Patrick's day when they are in plentiful supply at discount prices. They keep very well in the deep freeze.
Step 1: The recipe...
1 Corned beef, this is a "point cut", they tend to be less expensive then a "flat cut" but it makes little difference.
2 TBS light brown sugar, you can use dark, but white sugar is out
4 TBS Prepared yellow mustard
2 tsp Worcestershire sauce
1 tsp dried onion
1/2 tsp chili powder
1/2 tsp garlic powder or 1 clove fresh, finely chopped.
1/2 tsp prepared horseradish (optional)
For the fire:
hickory (or any other hardwood chips you prefer)
cheap red wine
Don't forget the charcoal! Hardwood lump.
Step 2: The night before.....
This step is optional, I do it because the corned beef has a strong salt flavor of it's own, this ensures some smoke flavor.
Place a big handful of wood chips in a container with a cover
Pour some of the red wine over the chips
Save the rest of the wine for sangria!
Step 3: Early in the morining..
Un-pack the brisket rinse it off and place it in a large pot. Cover the brisket with water and wait.
Spoilage isn't a concern due to the salt and sodium nitrate already in the meat.