MOST PEOPLE RUIN

Most people ruin corned beef before the smoker, but this method craziest sandwiches you'll. Start by removing the corned beef package in water for at least one. Don't skip this, or it could come out way too salty. Pat it completely dry, coat it with horseradish mustard, then season only with coarse black pepper. No salty rub. Smoke it at 225 degrees Fahrenheit. While it cooks, add diced onion, garlic, Worcestershire sauce, and your favorite beer to a Dutch oven. After roughly six hours total, the brisket should have an insane smoky bark. Drop it into the Dutch oven, add beef broth, cover and cook at 300 degrees Fahrenheit until fork tender. After roughly six hours total, it should pull apart effortlessly. Shred it into that rich juice, then load a French roll with the smoked beef, sauerkraut, and more horseradish mustard. It's basically a Reuben mixed with an Italian beef, and the result is ridiculous.