This smoked corned beef recipe transforms a store-bought or homemade corned beef brisket into a tender, smoky, and deeply flavorful delight. With just a few hours of low-and-slow smoking, you’ll get bark on the outside and juicy, fall-apart meat on the inside—perfect for slicing and serving with mustard, sauerkraut, or in a sandwich.
Ingredients
Directions
Optional soak: To reduce saltiness, soak the corned beef brisket in cold water for 6–12 hours in the fridge, changing the water once or twice.
Preheat smoker: Set your smoker to 250°F (120°C). Use wood like hickory, cherry, or oak for a rich, balanced flavor.
Prepare brisket: Remove from packaging, pat dry with paper towels, and rub with a mix of black pepper, garlic powder, paprika, and a bit of mustard powder (skip additional salt—it's already brined).
Smoke: Place brisket fat side up on the smoker grates. Smoke uncovered for 3–4 hours until internal temperature reaches around 160°F (71°C).
Wrap and continue: Wrap the brisket in butcher paper or foil and return to the smoker. Continue smoking until internal temp reaches 195–203°F (90–95°C), about 3 more hours.
Rest: Let it rest, wrapped, for at least 30–60 minutes before slicing against the grain.
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