Smoked Corned Beef
Smoked Corned Beef
Ingredients
- 1 (3-pound) store-bought or homemade corned beef brisket
- 2 tablespoons black peppercorns
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- 1
Gather the ingredients.
- 2
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.
- 3
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.
- 4
Grind 2 tablespoons black peppercorns and 1/2 tablespoon coriander seeds. Add 1/2 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon paprika, and 1 teaspoon garlic powder, and mix to produce the rub.
- 5
Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap.
- 6
Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature.
- 7
Set your smoker to 275 F. (See below if your smoker doesn't run that low.) Unwrap the corned beef brisket and place it 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.
- 8
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.
- 9
Carve the corned beef brisket against the grain into thin slices. Serve and enjoy.


