Step 1: Prepare the Brine

• Rinse the corned beef brisket under cold water to remove excess brine.
• In a large pot, combine water, black peppercorns, coriander seeds, brown sugar, mustard seeds, garlic powder, onion powder, paprika, dried thyme, dried rosemary, and ground cloves.
• Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
• Remove the pot from the heat and let the brine cool completely.

Step 2: Brine the Corned Beef

• Once the brine is cool, place the corned beef brisket in a large resealable plastic bag or a deep dish.
• Pour the cooled brine over the brisket, making sure it is completely submerged.
• Seal the bag or cover the dish with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours for maximum flavor absorption.

Step 3: Prepare the Smoker

• Preheat your smoker to 225°F (107°C) according to the manufacturer’s instructions.
• Soak the wood chips in water for at least 30 minutes to create smoke.

Step 4: Smoke the Corned Beef

• Remove the corned beef brisket from the brine and discard the brine. Pat the brisket dry with paper towels.
• Place the brisket on the smoker rack, fat side up.
• Add the soaked wood chips to the smoker box or directly onto the coals.
• Close the smoker and cook the brisket at 225°F (107°C) for 6-8 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender.
• Check the smoker periodically to ensure the temperature remains consistent, adding more wood chips as needed to maintain a steady smoke.