1: Prepare the brine: Combine the hot water, salt, brown sugar, pickling spice, and curing salt in a nonreactive stockpot. Bring to a boil on the stovetop over high heat. Let cool to room temperature, then stir in the ice water and whiskey. Let cool to room temperature.

2: Meanwhile, trim the brisket, if needed, leaving a 1/4-inch layer of fat.

3: Place the brisket in one of the resealable plastic bags. Add the brine, seal the bag, and place it in another resealable plastic bag in a baking dish to catch any potential leaks.

4: Brine the corned beef in the refrigerator for 8 to 10 days, turning it daily.

5: Drain the brisket discarding the brine. Soak the meat in fresh cold water for 30 minutes to 1 hour, then drain again.

6: Set up your smoker following the manufacturer’s instructions and heat to 250 degrees. Add wood as specified by the manufacturer.

7: Place the cured brisket in the smoker fat side up. Smoke until the internal temperature reaches 165 degrees, 4 to 5 hours, replenishing the charcoal and wood as needed.

8: Tightly wrap the corned beef in foil, pleating the edges to make a hermetic seal. Continue smoking the corned beef until the internal temperature reaches 200 degrees, another 2 to 3 hours.

9: Transfer the corned beef in its foil to an insulated cooler and let it rest for 2 hours.

10: Transfer the corned beef to a cutting board and unwrap. Thinly slice it across the grain and serve hot. Or let it cool to room temperature, refrigerate until cold (overnight is best), then slice paper thin.