Alright, so I have a beautiful 4lb corned beef I got from the West Side Market in Cleveland. Homemade, not from a company or distributor, which is hard to find. Going to smoke it Saturday with some cabbage and most likely some wings as well (currently addicted to smoked wings). I have done the corned beef before, following Howtobbqright.com's Malcolm Reed's recipe. I will use this as a rough guideline again. This will also be the first real cook I have done on my new backwoods part, pretty psyched for that!! I did some sausages as a test run last weekend, but I have not done any larger cuts. I will post pics and my recipe after the smoke!