Rinse your corned beef and soak it in cold water for at least 2 hours or overnight to remove the excess salt.

Preheat your smoker to 225 - add your favorite wood. I liked using Cherry or Apple.

While the grill is preheating grind the spices in the spice pack in a mortal and pestal or coffee grinder. Pat the corned beef dry with paper towels and coat the corned beef with the seasoning.

When the smoker is ready, place the corned beef directly on the grill, fat side up.

Once the corned beef hits 165 remove it and put it in the disposable pan. Should take about 3-4 hours depending on size.

Remove the center core of the cabbage by cutting at an angle. Season the inside of the cabbage head with a good dose of Salt, Black Pepper, & Garlic Powder. Add the butter and mustard. Return the core top.

Remove the brisket and cabbage in an aluminum pan. Add the beer and extra water so that the liquid is ¾ of the way on the corn beef. Adjust as needed.

You can up the temp of your smoker to 275 or use the oven if you want. Continue cooking for 1 ½ hrs or until the cabbage is tender and the brisket is 175'. Although 200' is ideal.