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smoked corned beef on a cutting board with potatoes and cabbage

Smoked Corned Beef

Sean
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. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 hours 15 minutes
Brining time 7 days 3 hours
Total Time 7 days 8 hours 20 minutes
Course Main Course
Cuisine American, Irish
Servings 10 servings
Calories 359 kcal

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

To make pickling spice combine:
9 cardamom pods, 1/2 cinnamon stick, 5 bay leaves, 9 cloves
2 tablespoon each: mustard seeds, cumin seeds, black peppercorns 
1/2 tablespoon each: ground ginger, ground mace or nutmeg, ground allspice   
Measure the pickling spice before grinding.
Store the brisket in an airtight container for up to a week after smoking. Can be frozen for up to 2 months.  

Nutrition

Serving: 1servingCalories: 359kcalCarbohydrates: 2gProtein: 47gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 141mgSodium: 936mgPotassium: 777mgFiber: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 30mgIron: 5mg
Nutrition Disclaimer*
Keyword Brisket, Corned Beef, Smoked Meat, St Patrick's Day
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