Smoked Corned Beef Brisket

Smoked Corned Beef Brisket is a flavorful, smoky twist on the traditional corned beef. By slowly smoking the already-cured brisket, you transform it into a tender, juicy cut with a bold depth of flavor that’s perfect for sandwiches, hash, or serving as a main course. It’s a favorite among barbecue enthusiasts and a delicious way to elevate a classic dish.

Why You’ll Love This Recipe

• Combines the briny, seasoned flavor of corned beef with smoky barbecue richness
• Incredibly tender, sliceable meat that’s perfect for sandwiches or platters
• Requires minimal prep—let the smoker do the work
• Great for holidays like St. Patrick’s Day or weekend cookouts
• Makes excellent leftovers for sandwiches, hash, and more
• A unique and satisfying fusion of barbecue and classic deli-style beef
• Impresses guests with bold flavor and juicy texture
• Works well with a variety of woods and spice rubs

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Corned beef brisket (flat cut or point cut), pre-packaged or homemade cured
• Mustard (yellow or Dijon, as a binder)
• Your favorite BBQ dry rub (or a simple mix of black pepper, paprika, garlic powder, and brown sugar)
• Optional: wood chips or chunks (oak, hickory, cherry, or pecan recommended)
• Optional: beef broth or apple juice for spritzing during the smoke

directions

1. Soak the brisket (optional but recommended): If the corned beef is very salty, soak it in cold water for 4–8 hours (or overnight), changing the water once or twice.
2. Pat dry and coat the brisket with mustard to help the rub stick.
3. Apply a generous layer of BBQ rub on all sides. Let sit while the smoker preheats.
4. Preheat your smoker to 225–250°F using your choice of wood.
5. Place the brisket fat-side up in the smoker.
6. Smoke for 6–8 hours, or until internal temperature reaches around 165°F.
7. Wrap the brisket in butcher paper or foil and return it to the smoker.
8. Continue smoking until the internal temperature reaches 195–203°F and the meat is probe tender.
9. Let rest for at least 30 minutes before slicing against the grain.

Servings and timing

Serves: 8–10
Prep time: 15 minutes (plus optional soaking time)
Cook time: 8–10 hours
Rest time: 30 minutes
Total time: 9–11 hours

Variations

• Use a pastrami-style rub with cracked pepper and coriander for a deli-inspired version.
• Add a light spritz of apple juice or beef broth every hour to keep the meat moist.
• Finish in the oven if needed by wrapping and roasting at 275°F after smoking.
• Use different wood flavors to experiment with smoke intensity.
• Serve with mustard, sauerkraut, or rye bread for a Reuben-style meal.

storage/reheating

Store leftover brisket in an airtight container in the refrigerator for up to 4 days.
To reheat, wrap in foil and warm in a 300°F oven until heated through.
You can also slice it thin and reheat in a skillet or steam it gently.
Freeze slices or chunks in sealed bags for up to 2 months.

FAQs

What’s the difference between corned beef and pastrami?

Corned beef is cured and typically boiled or roasted; pastrami is cured, coated in a spice rub, and smoked.

Why soak the corned beef before smoking?

It helps remove excess salt from the curing process, resulting in better flavor balance.

Can I use a regular brisket instead?

Yes, but it won’t have the same cured flavor. You’ll need to cure it yourself for that traditional corned beef taste.

What type of wood is best?

Oak, hickory, or cherry wood pairs well with the savory, seasoned meat.

Should I wrap the brisket?

Yes, wrapping after it hits 165°F helps it finish cooking without drying out.

Can I cook it faster?

Low and slow yields the best results, but you can slightly increase smoker temp to 275°F to reduce time.

How do I know when it’s done?

It should reach an internal temp of 195–203°F and feel tender when probed.

Is it spicy?

Only if your rub is spicy—most are mild unless you add chili or cayenne.

What should I serve with it?

Try roasted potatoes, cabbage, coleslaw, or pile it high on rye bread with mustard.

Can I use a pellet smoker?

Absolutely. Pellet smokers are excellent for maintaining consistent temperature and smoke.

Conclusion

Smoked Corned Beef Brisket is a fusion of classic curing and slow barbecue techniques that results in a deeply flavorful, tender piece of meat. Whether you’re smoking it for a holiday or just because you love a great sandwich, this recipe is sure to impress with its rich flavor and juicy texture. Once you try it, you may never go back to boiling corned beef again.

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