Picked up a flat cut corned beef, soaked for 4 hours in water, changing the water ever hour. Separated the piece of point it had on it and very liberally seasoned with minced garlic and fresh ground pepper. Put meat indirect on the kettle with a couple pieces of cherry wood. Didn't monitor the kette temps or meat, once the meat had a nice bark I foiled.
While the corned beef was smoking, I cut up two heads of cabbage, vidalia onion, added a stick of butter, salt, pepper, garlic and half a can of beer.
After about 3 hours in the smoke, was satisfied with the bark an color, so it was time to foil until tender.
I cut a small hole in the top of the cabbage for a 'little' smoke flavor for the first hour, then covered the hole.
After about an hour rest, it was time to slice the meat. Fork tender, but slicable and very tasty if I may say so myself.
Cabbage is nice and tender as well.
My plate with whole grain stone ground mustard.