Remove the corned beef from the packaging and rinse it under cold running water. Pat dry with paper towels. Place in an aluminum foil pan.

Trim any excess fat cap from the exterior of the corned beef brisket if needed, leaving about ¼ inch thickness.

Combine the corned beef seasoning spices together in a small bowl.

Sprinkle the seasoning on the brisket, covering all parts of the exterior. Add coarsely ground black pepper to entire surface.

Add your pellets, wood chips, or wood chunks to your grill or smoker of choice. Set the temperature to 270°F, as as close as your smoker will allow.

Allow the grill to reach the target temperature before adding the beef.

Place the corned beef brisket, fat side up, on a wire rack set over an aluminum foil lined baking sheet if you have the space. Otherwise, place the brisket directly on the oiled cooking grates.

Place an internal temperature probe if you have one into the center of the brisket.

Close the lid, cook the brisket for about 4 hours until it reaches an internal temperature of about 150°F. Spot check other areas of the meat and rotate as needed if one side is cooking faster than the other.

Preheat your grill, smoker or indoor oven to 325°F.

Transfer the beef to an aluminum foil pan filled half way with equal parts water and low sodium beef broth.

Sprinkle the seasoning packet that came with the corned beef into the liquid.

Cover the pan with aluminum foil and place the pan into the grill or oven.

Continue to cook the beef in the liquid until the internal temperature reaches 203°F.

Remove the pan from the heat. Keep it covered and allow the beef to rest in the liquid for 30 minutes before slicing.

After resting, place the corned beef on a large cutting board. Slice in ¼ inch slices and serve immediately.

Only slice what you plan to serve. Keep the rest unsliced and tightly wrapped to maintain moisture.