Rinse the corned beef brisket under cold water
Lay the meat in a pan (recommended) so you can season it on all sides without making a huge mess.
Brush vegetable or olive oil onto all sides of the meat to help the rub to stick
Apply a generous portion of my Texas style rub to all sides of the corned beef brisket
My corned beef had a seasoning packet which included seeds of fennel, coriander, mustard and caraway along with allspice, cinnamon, pepper, dried chili and pieces of bay leaf. I decided to go ahead and use it on the very top of the beef to enhance the color and flavor.
If your’s does not have a seasoning packet, you can add on some common pickling spices (available in a small can where you purchase spices)
You can season the night before if you wish or you can perform this task right before you are ready to smoke the corned beef. Your choice.
Once seasoned, the corned beef brisket is placed on a rack to make it very easy to transport the beef to and from the smoker.