Braised and Smoked Corned Beef

Take a 2-4 lb seasoned corned beef flat and place it into a grill-proof pan (like a Le Creuset braiser). Smoke for 3 hours at 225F on a Traeger grill with Woodridge pellets. After 3 hours, cover the pan with a lid and continue to cook until the internal temperature of the corned beef reaches 210F. Once cooked, rest the corned beef for 1/2 hour, keeping it covered. Remove from the pan, slice against the grain, and serve drizzled with the pan juices.