40-hour corned beef brisket, smoked
Channel: Rob Withoff
Date: 2022-03-19

Grocery store point-cut brisket-in-a-bag. 

Took it out of the bag, drained and rinsed it, patted it dry with paper towels. 
Added the tiny spice packet along with a few other spices (salt, pepper, garlic, onion powder, and Szechuan peppercorns), put it in a vacuum bag, and dropped it in the crock pot on the "keep warm" setting (about 180 F) for somewhere around 40 hours. 
Took it out, drained the liquids into a bowl and let it cool and dry.
Lit up the charcoal grill (first time this year), added some hickory, and did a slow smoke for about an hour.