Smoked Corned Beef Brisket
Smoked Corned Beef Brisket is a flavorful twist on the traditional St. Patrick’s Day classic, slow-smoked over wood until tender with a smoky bark. It’s perfect sliced for sandwiches, served with cabbage, or enjoyed on its own.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Smoke
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 1 (3–4 lb) corned beef brisket, pre-brined
- 2 tbsp yellow mustard
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika (optional, for color)
- Wood chips or chunks (oak, hickory, or cherry preferred)
Instructions
- Preheat your smoker to 250°F (120°C) using your preferred wood chips.
- Rinse corned beef under cold water to remove excess brine and pat dry.
- Rub mustard all over the brisket to help the spices adhere.
- In a bowl, mix black pepper, garlic powder, onion powder, and paprika. Rub evenly over the brisket.
- Place brisket on the smoker, fat side up. Smoke for 6–8 hours, or until internal temperature reaches 195–203°F (90–95°C).
- Optional: wrap the brisket in foil or butcher paper after 4–5 hours to retain moisture.
- Remove from smoker, rest for at least 30 minutes, then slice against the grain and serve.
Notes
- Soak wood chips in water for 30 minutes if using a charcoal smoker.
- Leftovers are great in Reuben sandwiches or hash.
- Adjust rub ingredients to suit personal taste or add brown sugar for a hint of sweetness.
Nutrition
- Serving Size: 1/6 of brisket
- Calories: 390
- Sugar: 1g
- Sodium: 1400mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Find it online: https://ukfinda.com/smoked-corned-beef-brisket/