Smoked corned beef is a twist on one of my favorite St. Patrick’s Day recipes. Made with ground pickling spices, brown sugar, and brisket this will be your new favorite way to enjoy this classic dish. It is just as great for a breakfast hash and my favorite sandwich, the Reuben.
There’s nothing quite like slow smoking to put a twist on a classic dish. I’ve fallen in love with this smoked corned beef because it is a great way to switch up the preparation for my St. Patrick’s Day meal, a dish that would make anyone that loves corned beef happy. This is one of those recipes that makes your backyard smell amazing and if you love to use your smoker this is right up your alley. Serve this with some cabbage and potatoes or any of your favorite sides for a perfect meal. It also makes for a great St. Patrick’s Day meal.
Table of Contents
In this recipe
Simplicity is the key to this dish and just a little bit of time. There aren’t many ingredients which makes this a go-to recipe when you are ready for some corned beef.
- Brisket: The star of the dish, it contains a lot of connective tissue, and it takes to smoking well.
- Pickling Spices: These will flavor the brisket in the brine as well as during smoking. You can make your own or purchase a premade mix.
- Brown sugar: adds sweetness to the brine and the meat. The molasses from the brown sugar adds a richness of flavor as well.
Cooking Temperatures and Smoking Methods
One of the things that you will want to pay attention to is the temperature of both the meat and the smoker are key to ensuring a well-cooked brisket that will just melt in your mouth. Some of the things to keep in mind to make this the best smoked corned beef:
- Low & Slow is the way to go: You want to shoot for a smoker temperature between 225 – 250°F (107 – 121°C). The lower heat allows the collagen in the meat to break down gradually, this makes sure that every bite is nice and juicy. Since it cooks slowly it will cook more evenly.
- Monitor the internal temperature: You want your smoked corned beef to hit an internal temperature in the 195°F to 203°F range. Having a meat wireless meat probe is your friend here. The higher internal temperature is what causes the collagen will break down and give that juicy brisket like you get from the pros.
- Indirect heat is important: I use indirect heat for my smoking method this will keep the help prevent the fat cap from burning due to flames as well as cook the meat evenly much like an oven.
- Use your favorite wood: This is where you can make this recipe your own. I tend to lean towards an applewood and hickory combination. However, play around here and spice it up with different wood types to craft your own signature flavor.
- Method Versatility: Whether you’re using an offset smoker, pellet grill, or even a charcoal setup, you want to mane sure you have consistent heat, reliable smoke, and some time. You will not be able to rush a great brisket.
What can I do with smoked corned beef?
What I love about smoked corned beef is its versatility. Some of the ways I like to enjoy it is:
- On a Rueben sandwich
- Served with sides such as cabbage and potatoes
- For breakfast as a hash.
- Mixed with sour cream to make a smoky dip
Regardless of how you choose to enjoy this little twist on a classic recipe it is sure to make your friends and family dish up a second and third helping.
Looking for other Irish recipes?
Smoked Corned Beef
Equipment
- Dutch oven
- Large plastic container at least 1.5 gallons
- Knife
- Butcher paper, or aluminum foil
Ingredients
- 5 pounds beef brisket
- ¼ cup pickling spice blend ground, see notes
Brine
- 4 quarts water
- 1 cup kosher salt
- ¾ cup brown sugar packed
- ½ cup pickling spice blend see notes
- 4 teaspoon pink curing salt
Instructions
Making the brine
- In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, and pink curing salt. Bring to a boil and stir until salt and sugar have dissolved, if they have dissolved before reaching boiling allow to get to boiling before removing from the heat. Turn off heat and cool at least 3 hours.4 quarts water, 1 cup kosher salt, ¾ cup brown sugar packed, ½ cup pickling spice blend, 4 teaspoon pink curing salt
Curing the brisket
- In a large container place beef brisket and pour room temperature brining liquid over and cover or seal. You don't want the brining liquid to be hot as it will cook the meat instead of cure it.5 pounds beef brisket
- Store in a refrigerator for 5-7 days flipping the beef over daily. On the final day, the day you are going to smoke the brisket, remove from brining liquid and discard the liquid.
Cooking the brisket
- Preheat your smoker to 250°F or 130°C using hardwood and indirect heat.
- Rinse the brisket and pat dry. Place the brisket on a sheet pan, season the entire brisket with the ground pickling spices, and let it sit out for an hour to get to room temperature.5 pounds beef brisket, ¼ cup pickling spice blend
- Place the brisket on the smoker with the point, larger section, facing the heat, close the lid and smoke until the temperature on an internal thermometer reaches 165°F. This will take about 2.5 hours.
- Remove from the heat, place the brisket on the butcher paper and wrap tightly folding edge over edge to prevent leakage. Place back on smoker seam side down, close the lid and continue to cook until the internal temperature reaches 200°F, about 2.5 hours.
- Remove from the heat and allow to rest for at least an hour. Slice and enjoy.
Notes
Nutrition
This was a complete and total hit with my friends and family when I made it last weekend!