Cornedbeef Brisket ( Blarneque) from BGE

Chef Arnoldi

yesterday i went to BGE in Atlanta to buy a platesetter for my medium & the friendly salesperson gave me this recipe that i would like to share.
Blarneque:
1)Rinse & pat dry one cornedbeef brisket.
2)place on a V-rack with drip pan.
smoke @ 225°F for 3 hours ( dampened mesquite, sugar maple or
jack daniel wood chips)
3)wrap in foil as follows:potatoes on bottom, brisket on top, then
napa cabbage.
4)place on v-rack & cook 250°F for 2-3 hours.

Ellen aka Gormay

Chef Arnoldi,[p]Just wondering, but did this recipe indicate what size cornbeef should be used? They can vary quite a bit in size. Wouldn't that affect the cooking time?

Chef Arnoldi

Ellen aka Gormay, i am sure it will- i bought a 3Lbs one & it came out great.