Smoked Corned Beef
This smoked corned beef recipe results in undeniable flavor. After smoking, it will taste similar to pastrami, and your family will enjoy every bite.
- Serves: 6 persons
- 1(3-pound) corned beef brisket (store bought or homemade)
- 2tablespoons whole peppercorns
- ½tablespoon coriander seeds
- ½tablespoon onion powder
- 1teaspoon dried thyme
- 1teaspoon paprika
- 1teaspoon garlic powder
Step 1Gather the ingredients.
Step 2If there is still a membrane layer on the brisket, remove it. Also, remove any loose pieces and excess fat, leaving only some of the fat.
Step 3In a large pan or kettle, soak the corned beef brisket in water for 2 hours to remove any excess salt. Remove it from the water and pat it dry with paper towels.
Step 4Grind the peppercorns and coriander seeds. Add the onion powder, dried thyme, paprika, and garlic powder, and mix to produce the rub.
Step 5Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap.
Step 6Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature.
Step 7Set your smoker for 275 F. Unwrap the corned beef brisket and place it directly on the grill grate, fat-side up. Slow cook the corned beef brisket for about 1 1/2 hours per pound, uncovered. The internal meat temperature should be near 185 F or higher when it is done.
Step 8Once cooked, remove the corned beef brisket from the smoker and place it onto a large cutting board. Let the meat rest for 15 minutes.
Step 9Carve the corned beef brisket against the grain into thin slices. Serve and enjoy.