Preheat grill to 225°
Remove corned beef and reserve pickling spice packet.
Pat the brisket dry with a paper towel and then season it liberally with the Garlic Junky seasoning. Allow it to sit for about 15 minutes as the grill heats up.
Place the seasoned meat on the grill and smoke for 2-3 hours.
In a grill-proof pan, combine carrots, onions, whiskey, reserved pickling spice and beef broth.
Place the smoked meat on top of the veggie/broth mixture.
Cover it tightly with two layers of aluminum foil.
Return the pan to the grill at 275° and continue cooking for 2-3 hours, checking the internal temperature of the meat after 2 hours.
When the internal temperature reaches 200°, remove the meat from the grill and pan and tent lightly to rest for about 45 minutes.
Slice the meat and serve with boiled potatoes, carrots and cabbage. Or slice thinly and serve on sandwiches!