• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Beef

    Smoked Corned Beef

    March 8, 2022 | Updated March 17, 2023 by Ryan 2 Comments

    453 shares
    Jump to Recipe Print Recipe
    overhead shot of slices of smoked corned beef on cutting board
    close-up of smoked corned beef on cutting board
    slices of smoked corned beef on cutting board

    This post may contain affiliate links. Please read my disclosure.

    This smoked corned beef recipe gives you a smoky twist on a St. Patrick's Day classic dish. It is great as a main dish or added to others like corned beef hash or corned beef tacos.

    slices of smoked corned beef on cutting board

    When it comes to March, I'm all about St. Patrick's Day recipes. But not in the traditional sense. I like to take traditional ingredients and use them in a different way - from corned beef fritters to Baileys ice cream to Irish coffee cake.

    And my latest recipe is smoked corned beef. Known for it's saltiness and pink hue, corned beef is used in a variety of ways. But smoking hasn't been one of them.

    That changed when I got a pellet smoker. Traditionally you take some corned beef and boil it with the spice pack or even throw in the slow cooker.

    But smoking it is a game changer. You still get that sweet, sour and spicy flavors but it is enhanced by not only a subtle smoke flavor, but a spice crust that complements the beef.

    Jump to:
    • Ingredients Notes
    • Step-by-Step Photos
    • FAQs
    • Side Dish Options
    • Equipment
    • Pro Tips/Recipe Notes
    • Other St. Patrick's Day Recipes
    • Smoked Corned Beef
    overhead shot of slices of smoked corned beef on cutting board

    Ingredients Notes

    • Corned beef - you want about a 3 lb brisket. The spice pack will be discarded as you make your own spices.
    • Spices - black pepper, garlic powder, onion powder, mustard seeds and coriander seeds all complement the beef and enhance the flavors. Notice there is no salt as the beef is already cured in salt.
    • Beef stock - you need some liquid when when cooking in the smoker. I use beef stock, but bone broth or even chicken stock helps cook the beef.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of making spice mixture in bowl and rubbing on beef brisket

    Add the rub ingredients to a small bowl. Rinse the corned beef to remove some of the brine and pat dry with paper towels. Rub the ingredients outside of the beef.

    process shots of smoking beef and placing in pan with stock

    Preheat smoker to 250°F. Add the corned beef to the smoker and smoke for 3-4 hours or until the internal temperature reaches 165°F. Remove and add to a pan with the beef stock.

    process shots of covering with aluminum foil and smoking beef

    Cover with foil and place back in the smoking, cooking until the internal temperature reaches 205-210°F.

    FAQs

    What is Corned Beef?

    Corned beef is brisket that has been preserved through salt-curing, which gives the beef its distinctive pink color.

    What is the Difference Between Corned Beef and Pastrami?

    Smoked corned beef is basically pastrami. The main difference is pastrami uses certain spices like herbs and paprika and is then steamed after being smoked.

    How Long Do I Smoke Corned Beef?

    As with any type of smoked beef recipe, you cook to temperature and not to time. However, in general it should around 8-9 hours to have the corned beef fully cooked.

    Do I Need to Wrap the Corned Beef in Foil?

    It's not necessary, but by wrapping in foil around 165°F, it helps you push past that stall that typically happens.

    At What Temperature is the Corned Beef Done?

    Corned beef is done when it reaches an internal temperature between 205°F and 210°F.

    If you don't have a thermometer, you'll know it is done when you can slice through them like butter.

    Side Dish Options

    While the corned beef is the star, you need some good sides. Some options include

    • Crispy roasted potatoes
    • Shaved Brussels sprouts with bacon
    • Sauerkraut
    • Maple glazed carrots
    • Truffle mashed potatoes

    Equipment

    The type of equipment you use can have a big impact on the flavor of the smoked corned beef. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

    • Pellet grill - my favorite as I love the simplicity and flavor.
    • Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
    • Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.

    Pro Tips/Recipe Notes

    • Use oak or cherry wood for smoking. You want a good hard wood for the smoke flavor.
    • If you don't want to make your own spice rub, just use store-bought.
    • If you think corned beef can be too salty, place in a large container of water for 2 hours, which helps pull out some of the salt. I like the saltiness though.
    • Wrap in foil at 165°F to speed up the cook time and get past the stall.
    • Let the beef rest for 30 minutes before serving which lets the juices stay inside.
    close-up of smoked corned beef on cutting board

    Other St. Patrick's Day Recipes

    • corned beef poutine in bowl with gravy and Guinness in background
      Corned Beef Poutine with Guinness Gravy
    • sliced Guinness chocolate cake on white cake stand
      Guinness Chocolate Cake
    • overhead shot of wooden spoon dipped in skillet of corned beef hash
      Corned Beef Hash
    • Irish Car Bomb cupcakes on white dish towel with Guinness beef in background
      Irish Car Bomb Cupcakes

    If you’ve tried this smoked corned beef recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    slices of smoked corned beef on cutting board
    Print Recipe
    5 from 23 votes

    Smoked Corned Beef

    This smoked corned beef recipe gives you a smoky twist on a St. Patrick's Day classic dish.
    Prep Time10 mins
    Cook Time8 hrs
    Resting Time30 mins
    Total Time8 hrs 40 mins
    Course: Main Course
    Cuisine: Irish
    Servings: 8
    Calories: 319kcal
    Author: Ryan Beck

    Ingredients

    • 3 lbs corned beef brisket
    • 2 tablespoon black pepper
    • 1 tablespoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground mustard seeds
    • 1 teaspoon ground coriander seeds
    • 2 cups beef stock

    Instructions

    • Preheat smoker to 250°F. Remove the corned beef from the brine and rinse with cold water. Pat dry with paper towels.
    • Mix rub ingredients in bowl and rub outside the corned beef.
    • Place in the smoker, close the lid and smoke for 3-4 hours or until the internal temperature reaches 165°F.
    • Remove the corned beef from the smoker and place in an aluminum foil pan with the beef stock. Cover with aluminum foil and place back in the smoker. Continue to smoke until the internal temperature reaches 205-210°F, about 4-5 hours.
    • Remove from the smoker, letting it rest for 30 minutes before slicing.

    Notes

    • Use oak or cherry wood for smoking. You want a good hard wood for the smoke flavor.
    • If you don't want to make your own spice rub, just use store-bought.
    • If you think corned beef can be too salty, place in a large container of water for 2 hours, which helps pull out some of the salt. I like the saltiness though.
    • Wrap in foil at 165°F to speed up the cook time and get past the stall.
    • Let the beef rest for 30 minutes before serving which lets the juices stay inside.

    Nutrition

    Serving: 1g | Calories: 319kcal | Carbohydrates: 3g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 129mg | Potassium: 155mg | Fiber: 1g | Sugar: 0g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Baileys French Toast
    Pesto Hummus »
    453 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Chris Pattee says

      March 18, 2023 at 6:18 pm

      No brine time??

      Reply
      • Ryan says

        March 18, 2023 at 7:40 pm

        Corned beef is already brined typically. I'm saying remove from the packaged brine and rinse dry. Sorry if that didn't make sense!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Easter Day Recipes

    • orange roll on spatula above rolls in baking dish
      Orange Rolls
    • overhead shot of smoked spatchcock chicken on wood board
      Smoked Spatchcock Chicken
    • mini ham and cheese quiche stacked on cutting board
      Mini Ham and Cheese Quiche
    • chocolate hazelnut biscotti stacked on white plate
      Chocolate Hazelnut Biscotti

    Popular Recipes

    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    453 shares