how do you smoke corned beef

PreparationPreheat your smoker to 250°F.Remove corned beef from the brine. … Combine black pepper, garlic powder, onion powder, coriander seeds and mustard seeds in a small bowl. … Place the corned beef brisket in your smoker and toss a few wood chunks onto hot coals for smoking.

  1. Preheat your smoker to 250°F.
  2. Remove corned beef from the brine. …
  3. Combine black pepper, garlic powder, onion powder, coriander seeds and mustard seeds in a small bowl. …
  4. Place the corned beef brisket in your smoker and toss a few wood chunks onto hot coals for smoking.

The Best Spices and Wood for Smoked Corned Beef

The spices are easy to find in the grocery store, and you probably already have most of them in your spice rack. Use a mild wood for smoking, such as apple, cherry, or grape.

What Is Corned Beef?

Corned beef is beef brisket cured in flavored salt water (aka brine), then cooked.

When you buy uncooked meat labeled “corned beef” at the store, that means it has already been cured.

Steps to Make It

  • Gather the ingredients. The Spruce Eats / Maxwell Cozzi
  • If there is still a membrane layer on the brisket, remove it. Also, remove any loose pieces and excess fat, leaving only some of the fat. The Spruce Eats / Maxwell Cozzi
  • In a large pan or kettle, soak the corned beef brisket in water for 2 hours to remove any excess salt. Remove it from the water and pat it dry with paper towels. The Spruce Eats / Maxwell Cozzi
  • Grind the peppercorns and coriander seeds. Add the onion powder, dried thyme, paprika, and garlic powder, and mix to produce the rub. The Spruce Eats / Maxwell Cozzi
  • Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap. The Spruce Eats / Maxwell Cozzi
  • Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature. The Spruce Eats / Maxwell Cozzi
  • Set your smoker for 275 F. (See below if your smoker doesnt run that low.) Unwrap the corned beef brisket and place it directly on the grill grate, fat-side up. Slow cook the corned beef brisket for about 1 1/2 hours per pound, uncovered. The internal meat temperature should be near 185 F or higher when it is done. The Spruce Eats / Maxwell Cozzi
  • Once cooked, remove the corned beef brisket from the smoker and place it onto a large cutting board. Let the meat rest for 15 minutes. The Spruce Eats / Maxwell Cozzi
  • Carve the corned beef brisket against the grain into thin slices. Serve and enjoy. The Spruce Eats / Maxwell Cozzi

PreparationPreheat your smoker to 250°F.Remove corned beef from the brine. Combine black pepper, garlic powder, onion powder, coriander seeds and mustard seeds in a small bowl. Place the corned beef brisket in your smoker and toss a few wood chunks onto hot coals for smoking.

FAQ

Should I rinse corned beef before smoking?

If you plan to smoke it, you should first soak it in water for at least two hours and up to eight hours. This process will help draw out some of the salt. If you don’t have time to soak the corned beef, at least give it a thorough rinse.

Why is my smoked corned beef tough?

When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender. Instead: Regardless of the cooking method, corned beef is best cooked over low heat.

Do you smoke corned beef fat side up or down?

The best way to decide how to cook yours is to go by the cooking method. Here’s a good rule of thumb to go by: Briskets cooked in liquid should be fat side up and those cooked directly on the heat source should be fat side down.

How long to smoke corned beef brisket at 225?

At 225°F, it will take approximately 1 ½ to 2 hours per pound to smoke a 3.5 lb brisket, for a total time of 4 ½ to 6 hours. The temperature outside and how many times you lift the lid also play an important part in this time. What spices are in corned beef spices?

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