While the corned beef was smoking, I cut up two heads of cabbage, vidalia onion, added a stick of butter, salt, pepper, garlic and half a can of beer.
After about 3 hours in the smoke, was satisfied with the bark an color, so it was time to foil until tender.
I cut a small hole in the top of the cabbage for a 'little' smoke flavor for the first hour, then covered the hole.
After about an hour rest, it was time to slice the meat. Fork tender, but slicable and very tasty if I may say so myself.
Cabbage is nice and tender as well.
My plate with whole grain stone ground mustard.