Soak the corned beef in a bowl of water overnight to remove excess salt.

Use the minced garlic as a binder and season with the Grill Society Chicago Steak BBQ Rub.

Preheat your smoker to 125°C.

Smoke for 3-4 hours or until the internal temp reaches 74°C.

Once at temp, tightly in butchers and continue cooking until the internal temperature reaches around 90-95˚C or when probe tender.

Remove and rest for 1 hour.

Serve as slices or on a fresh bread roll with some Grill Society Carolina Gold BBQ Sauce.

Enjoy!