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Smoked Corned Beef Recipe

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4.2 from 63 reviews

This smoked corned beef recipe offers tender, flavorful meat infused with aromatic spices and a smoky finish, perfect for a hearty meal or classic sandwiches.

Ingredients

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Ingredients

  • 3.5 lbs corned beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp Mustard
  • 1/2 cup apple juice or apple cider vinegar to mop

Instructions

  1. Prep the corned beef Remove the corned beef from the package and rince off.
  2. Pat dry Pat dry with paper towels.
  3. Soak to remove salt In a large container, submerge the corned beef in cold water for 1 hour.
  4. Repeat soaking Drain the water and repeat 2 more times to remove excess salt.
  5. Dry again After the final soak, pat the corned beef brisket dry again.
  6. Apply mustard Spread the mustard evenly over the entire surface.
  7. Prepare spice rub Mix the salt, pepper, garlic and paprika together in a small bowl.
  8. Season the beef Sprinkle the spice mixture evenly over the entire surface of the corned beef.
  9. Refrigerate Wrap the beef in plastic wrap and store in the refrigerator over night.
  10. Smoke the corned beef Prep the smoker for 250 degrees F. Add a drip pan filled with water under the grate where the corned beef will rest.
  11. Start smoking When the smoker is at temperate, add the corned beef to the grill grate and close the lid.
  12. Smoke until 165F Smoke the corned beef until it reaches 165F internally, about 1 ½ – 2 hours.
  13. Remove and spritz Remove the corned beef from the grill and lay it on pink paper or foil.
  14. Spritz and wrap Spritz the corned beef with the apple juice or vinegar and wrap it in the paper.
  15. Continue smoking Return the corned beef to the smoker and continue to cook, spritzing every 20 or so minutes, until the meat reaches 200 degrees F internally with a meat thermometer. About 1 ½ to 2 more hours.
  16. Remove from smoker When the beef has come to temp, carefully remove it from the smoker.
  17. Rest Allow the corned beef to rest 30 minutes before slicing to serve. To carve, slice against the grain into thin strips
  18. Serve Serve with smoked corned beef or as a corned beef sandwich.

Notes

  • Spritz the corned beef every 20 minutes during the second smoking to keep it moist and flavorful.
  • Letting the beef rest for 30 minutes before slicing ensures juiciness and easier carving.

Find it online: https://yumfoodusa.com/smoked-corned-beef-recipe/