1 4-pound corned beef, drained and scraped of excess whole spices
6 strips of bacon
Mustard and rye bread for serving
Wrap corned beef in bacon and place corned beef fat side up in an aluminum foil pan.
If using a smoker, preheat to 250 degrees F. Toss 1-1/2 cups wood chips on the coals.
If using a charcoal grill, set it up for indirect grilling using only half as much charcoal as you usual (the equivalent of 6 to 8 nice lumps of charcoal per side). Toss 1-1/2 cups wood chips on the coals.
Smoke the corned beef until very tender, 5 to 6 hours, replenishing the coals every hour and replenishing the wood chips every hour for the first 4 hours. Maintain an even temperature of 250 degrees F.
Transfer the corned beef to a cutting board and let rest for 10 minutes, loosely tented with foil. Thinly slice the corned across the grain and serve with mustard and rye bread.