Smoked brisket the entire brisket with the Wet Rub. Mix the Dry Rub ingredients and coat the brisket with the spices. Double a large piece of aluminum foil and place brisket, fat side down, in the center. Boat the sides of the foil and pour 1 cup of water over the brisket.
Wrap aluminum foil tightly covering the entire brisket and place in the cooker for an additional 2 hours. F when removed from the cooker. 2 hours in the foil before unwrapping. Remove the brisket from the foil and slice across the grain of the meat. Save the au jus collected in the foil to drizzle over the sliced brisket. For safe meat preparation, reference the USDA website.
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Soak the corned beef in water for at least 8 hours, changing the water every 2 hours. Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and cook for 2 hours.