10 ears fresh corn
1 quart beer
Place corn in an ice chest; remember to leave the husks on the ears. Pour beer over top. Cover with bagged ice. Set aside overnight.
Preheat smoker to 250 degrees F ( 120 degrees C).
Place corn on racks, and stack racks in smoker. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done.
Makes 10 ears.