Smoked Corned Beef Brisket (Tender & Flavorful)

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

• 3–4 lb corned beef brisket (flat or point cut)
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp mustard powder
• Optional: mustard for serving, rye bread, or cabbage sides

Directions

1. 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.
2. Preheat smoker: Set your smoker to 250°F (120°C). Use wood like hickory, cherry, or oak for a rich, balanced flavor.
3. 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).
4. 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).
5. 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.
6. Rest: Let it rest, wrapped, for at least 30–60 minutes before slicing against the grain.