Begin by rinsing your corned beef to remove the salty brine and soaking it in cold water for at least 2 hours or overnight to remove the excess salt.

Prepare the corned beef spices and coarsely grind them with a coffee grinder. Pat the corned beef dry with paper towels, puncture all over it with a sharp knife, and insert slivered garlic into the holes. Season the corned beef generously with corned beef seasoning.

Add your favorite pellet flavor to your smoker (I used cherry) then preheat to 225°F. Choose super smoke if you have that option. When the smoker is ready, place the corned beef directly on the grill, fat side up. Pierce with a probe in the thickest part and set the probe to 160°F.

Remove corned beef from the grill and turn up the temperature to 275°F. Place corned beef in a disposable aluminum pan. Pour the beer over the brisket. Re-insert the probe, if you removed it, then cover with foil and crimp to seal.

Continue to cook until the internal temperature reaches 200-203°F on a meat thermometer or your grill's probe. Mine took an additional 1 ½ hours.

Wrap the covered aluminum tray in a large towel and place it in a cooler if you need the brisket to stay warm until everything else is ready. Otherwise, place the wrapped brisket in the microwave or oven to rest for 30 minutes. Slice the corned beef with a sharp knife against the grain and serve.