51K views · 382 reactions | Watch what happens when Chef Eric uses both a dry and wet process to take on this smoked corned beef brisket. | Kamado Joe | Facebook
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12K views · 124 reactions | This 12 hour smoked brisket is insane "Started at midnight, smoked at 225F for about 10 hours until 180F internal. Wrapped it in butcher paper with some tallow and returned it to the smoker for another two hours. Rest for 3 hours and the peak temp was 206F." -  @smokenvine | Kamado Joe | Facebook
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