Smoked Corned Beef
This smoked corned beef recipe gives you a smoky twist on a St. Patrick's Day classic dish.
Servings 8
Calories 319kcal
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 hardwood 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