Remove corned beef from packaging and thoroughly rinse from brining liquid. Pat dry with a paper towel.
Rud beef with mustard and seasoning.
Place meat on preheated smoker and cook at 225°F until internal temperature reaches 165°F.
Wrap smoked corned beef brisket in butcher paper. Pour in 1 ounce of apple cider vinegar and an ounce of Irish whiskey to help baste the beef with moisture. Place wrapped beef pack on the smoker and continue to cook until internal temperature reaches 200°F.
Allow the corned beef to rest for 20 minutes, then slice and serve.
Video
Notes
Prep: You can add the mustard and seasoning to the beef up to 24 hours before smoking it to let it absorb the flavors.Storage: Store leftovers in the refrigerator in an airtight container for 3-4 days.