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So do I... That is why it is a little different than Katz’s stuff. Just as tasty, but presentation isnt as perfect.

Smoked some when all the new years corned beef went on sale. Love that I have a smoker I dont have to tend when the weather is cold and rainy like the day I did it. The bonus is that point cut is the cheaper cut to boot.

I like using cherry wood to smoke it but hickory and pecan do fine.

If you want that vibrant pink color throughout make sure that the corned beef has had “pink salt” used, ie. the nitrate cure. (Check the ingredients) Flavor isnt impacted, and I actually prefer not to use the nitrate cured stuff, but it isnt that vibrant color.