Description
Learn how to make a delicious smoked corned beef brisket right at home with this easy recipe. The meat is tender, flavorful, and perfect for a special occasion or family meal.
Ingredients
Scale
Corned Beef Brisket:
- 4 to 5 pounds (1815-2270g) corned beef brisket
Rub Ingredients:
- 2 tablespoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 teaspoons ground coriander seeds (optional)
- 1 teaspoon ground mustard seeds (optional)
- 1/2 teaspoon cayenne
Other:
- Wood chips, soaked for 1 hour before smoking
Instructions
- Soak the Meat: Rinse the corned beef under cool water and soak for 2-3 hours to reduce saltiness, changing the water hourly.
- Prep the Smoker: Preheat the smoker and add soaked wood chips for smoking.
- Mix the Rub: Combine all rub ingredients in a bowl.
- Prepare the Brisket: Pat the meat dry, trim excess fat, and rub with seasoning.
- Smoke the Brisket: Smoke at 160°F (71°C) until internal temperature reaches 160°F (71°C).
- Wrap in Foil: Double wrap the brisket in foil and continue smoking until internal temperature reaches 200-205°F (93-96°C).
- Rest and Slice: Rest the brisket for 30 minutes to 2 hours before slicing against the grain.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Notes
- For less salty corned beef, soak the meat before smoking.
- Trimming excess fat helps retain moisture and flavor.
- Slicing against the grain ensures tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: Negligible
- Sodium: Varies based on corned beef used
- Fat: Approximately 20g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 13g
- Trans Fat: 0g
- Carbohydrates: Negligible
- Fiber: Negligible
- Protein: Approximately 40g
- Cholesterol: Approximately 120mg