Smoked Corned Beef
Smoked corned beef takes a classic cured brisket and adds deep, smoky flavor. Slow smoking turns the meat tender while keeping it juicy. It’s perfect for sandwiches, dinners, or meal prep.
Ingredients
- 1 corned beef brisket, 3 to 4 pounds
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp coriander, optional
- Wood chip or chunks, hickory, apple or oak work well
Instructions
Desalt the Corned Beef
- Remove the corned beef from the package and discard the spice packet. Rinse well under cold water. Place it in a large bowl or pot and cover with fresh water. Soak for 4 to 8 hours, changing the water every 2 hours. This reduces excess salt.
Season
- Pat the brisket dry with paper towels. In a small bowl, mix black pepper, garlic powder, onion powder, smoked paprika, and coriander. Coat the corned beef evenly on all sides.
Preheat the Smoker
- Preheat your smoker to 225°F. Add wood chips or chunks according to your smoker’s instructions.
Smoke the Corned Beef
- Place the corned beef fat side up on the smoker grate. Smoke at 225°F until the internal temperature reaches about 165°F. This usually takes 3 to 4 hours.
Wrap and Continue Cooking
- Wrap the brisket tightly in aluminum foil. Return it to the smoker and continue cooking until the internal temperature reaches 200 to 203°F. This takes another 1.5 to 2 hours.
Rest and Slice
- Remove from the smoker and let it rest, still wrapped, for at least 30 minutes. Slice against the grain and serve.
Serving Ideas
- Pile onto rye bread with mustard
- Serve with cabbage and potatoes
- Use leftovers for hash or Reuben-style sandwiches