Cooked this today in the Weber Kettle using Heatbeads and hickory smoke.

INGREDIENTS

1.3 kg corned silverside
4 tbsp fresh coarsely ground black pepper
2 tbsp coriander powder
1 1/2 tsp mustard powder
1 tbsp brown sugar
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder

METHOD
Wash and dry the beef.  Mix all of the spices together and liberally coat the meat.

I only used one charcoal basket with 20 Heatbeads to start and hickory chips.

Placed the meat in the BBQ at 110 degrees Celsius and cooked until internal temperature reached 70 degrees. This took two and a half hours. At this stage I added a further six Heatbeads to the basket.

I then wrapped the meat in baking paper and aluminium foil and cooked and returned it to the Weber and cooked until an internal temperature of 96 degrees.  This took a further two hours.

Removed from the BBQ and rested still wrapped until cool.

The meat is juicy, tasty with an amazing smoke flavour.