Smoked corned beef brisket
An effortless first smoking recipe. Even better, make an extra one for homemade cold cuts. The Kitchen Bucket List enjoys sharing clever recipes like this. You get a main course and enough to make corned beef sliders or sandwiches.
Equipment
- Smoker or BBQ with indirect cooking setup
- Remote thermometer with sensors
- Heavy duty aluminum foil
- Disposable aluminum pan (10 by 14)
- BBQ tongs
Ingredients
- 2 Corned beef briskets
Corned beef seasoning pack
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 3 teaspoons brown sugar
- 3 teaspoons ground thyme
- Mustard (Optional)
Instructions
Season & Prep
- OPTIONAL: If you want to lessen the salty flavor of the corned beef you can unpack it and rinse it off the day before. Then add it to a pot or bowl big enough to soak the corned beef brisket in the fridge. I poke it with a fork to aid in removing the brine. I empty the water and repeat once more before bed.
- Preheat the smoker or BBQ grill with an indirect cooking setup to 250℉.
- Unpack the corned beef brisket, rinse it, and pat it dry. Set aside on a tray to season.
- Make the homemade corned beef seasoning pack by combining all the spices in a bowl.
- Coat the corned beef brisket with our homemade seasoning and insert the remote thermometer sensor.(OPTIONAL) For a bit more flavor coat the brisket with the mustard before applying the seasoning.
Smoke
- BBQers place a drip pan under the grill grates full of water and the remaining seasoning. Smokers you can use a heatproof container to do the same in the smoke chamber.
- Place the corned beef brisket on the grill grates and close the lid.
- Smoke until a light bark has formed and an internal temperature of around 160℉.
Wrap
- After 4 hours the smoked corned beef brisket was at 161℉. I pulled and wrapped it with two pieces of heavy duty aluminum foil.NOTE: I smoked two briskets. One was soaked overnight and the other was right from its packaging.
- Continue smoking until 200℉ internal temperature.
- It took 2 hours to reach 200℉. I pulled and rested the smoked corned beef brisket for 45 minutes. 😉We had to wait for the potatoes to finish.
Slice & Enjoy
- Time to enjoy the sliced corned beef brisket. For a main course, I do ¼ - ½ inch thick slices.
- We enjoyed the sliced smoked corned beef brisket with roasted potatoes.
- For smoked corned beef brisket cold cuts wait for it to cool completely. Then slice it to ⅛ of an inch for sandwiches or thicker ¼ - ⅛ of an inch for a patty melt.
Notes
Smoked corned beef brisket: These were the flat cut of the brisket. The thinner one was 3.6 lbs and the thicker one was 3.2 lbs.
Corned beef seasoning pack amounts are for 2 corned beef briskets and to have some leftover to put in the drip pan.
