Smoked Corned Beef

Key Ingredients & Substitutions

Corned Beef Brisket: You’ll need a 4 to 5 lbs brisket, and if it comes with a spice packet, use it! If not, you can buy corned beef seasoning separately. Some people prefer using point cut for more flavor and fat.

Wood Chips: Hickory or oak adds a classic smoky flavor. If you’re looking for alternatives, apple or cherry wood gives a sweeter taste, while mesquite is more intense.

Kosher Salt: If your corned beef is already brined, you can skip adding kosher salt. However, if you’re brining from scratch, be sure to measure correctly as too much can overpower the meat’s flavor.

Brown Sugar: This adds a nice sweetness to balance the spices. If you don’t have brown sugar, you can use white sugar or honey instead; just remember honey can alter the texture a bit.

How Can I Achieve the Perfect Smoke on My Corned Beef?

Smoking your corned beef makes it tender and flavorful. The key is maintaining the right temperature and smoke time. Here’s how to do it:

• Preheat your smoker to 225°F (107°C). This low and slow method breaks down the meat’s fibers without drying it out.
• Use a water pan in the smoker to maintain moisture, which helps keep the brisket juicy.
• Place the brisket fat side up. This allows the fat to baste the meat as it cooks, adding flavor.
• Smoke for 6 hours or until the internal temp reaches 195°F (90°C). A meat thermometer is your best friend here!
• Let it rest! Tent with foil for about 30 minutes before slicing; it helps the juices redistribute for a more tender bite.

How to Make Smoked Corned Beef

Ingredients You’ll Need:

For the Brine:

• 4 to 5 lbs corned beef brisket (with spice packet if available)
• 4 cups water
• 1/4 cup brown sugar
• 2 tablespoons black peppercorns
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 3 bay leaves
• 4 cloves garlic, smashed
• 2 tablespoons kosher salt (if your corned beef is not pre-salted)

For Smoking:

• Wood chips for smoking (hickory or oak preferred)

For Serving:

• Optional pickles, for serving

How Much Time Will You Need?

This recipe requires about 5-7 days for brining (if you’re starting with raw brisket), plus about 6 hours of smoking time, and an additional 30 minutes for resting. Plan ahead to ensure your corned beef is packed with flavor and smokiness!

Step-by-Step Instructions:

1. Brine Preparation (if not using pre-corned beef):

In a large pot, mix together the water, brown sugar, black peppercorns, mustard seeds, coriander seeds, bay leaves, smashed garlic, and kosher salt. Bring this mixture to a boil, then lower the heat and let it simmer for about 5 minutes. After simmering, remove the pot from the heat and allow the brine to cool completely. Once it’s cooled, place the brisket in the brine, cover it, and refrigerate for 5-7 days to infuse all those delicious flavors.

2. Prepare the Brisket:

After brining, take the corned beef out of the mixture and rinse it well under cold water. This step helps to wash away any excess salt and spices. Once rinsed, gently pat it dry with some paper towels.

3. Setup Smoker:

Preheat your smoker to 225°F (107°C). While it’s heating up, create a smoky environment by adding hickory or oak wood chips, which are great for flavoring the meat.

4. Smoke the Corned Beef:

When your smoker is ready, place the corned beef brisket on the smoker rack, fat side up. This position allows the fat to baste the meat during the smoking process. Smoke the brisket for about 6 hours or until the internal temperature reaches an ideal 195°F (90°C) for perfectly tender meat.

5. Rest and Slice:

Once the brisket has finished smoking, carefully remove it from the smoker. Tent it with foil and let it rest for at least 30 minutes. This resting period is essential as it helps the juices redistribute, ensuring each bite is juicy and flavorful.

6. Serve:

Finally, slice the smoked corned beef against the grain into thin slices. You can serve it with pickles or your preferred sides for a complete meal. Enjoy the rich flavors and tender texture of your smoked corned beef!

This smoked corned beef will have a delicious flavor, a tender bite, and a gorgeous smoke ring—perfect for any occasion!

Can I Use a Different Cut of Beef?

Absolutely! While brisket is the traditional choice for corned beef, you can use other cuts like round or chuck. Just keep in mind that cooking times may vary depending on the cut and thickness of the meat.

What Type of Wood Chips Should I Use?

Hickory or oak wood chips are preferred for a traditional smoky flavor. However, you can experiment with fruitwoods like apple or cherry for a sweeter profile. Just avoid softwoods like pine, as they can impart a resinous taste.

How Do I Store Leftover Smoked Corned Beef?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can slice and freeze the meat. Make sure to use a freezer-safe container or vacuum seal for best results.

Can I Skip the Brining Step?

If you’re short on time, you can purchase pre-corned beef, which eliminates the brining step. Just remember to rinse it well to remove excess salt before smoking. If opting to skip brining entirely, season the meat to your preference before smoking.