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    Home | Recipes | Beef Recipes

    Smoked Corned Beef Recipe

    Dated: April 11, 2022 Last Modified: May 2, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Smoked corned beef is so easy to make and is a delicious alternative to a traditional corned beef recipe. The slow-smoked brisket starts with a store-bought corned beef brisket and ends with you making the best smoked corned beef recipe.

    thinly sliced Smoked Corned Beef piled high on a wooden cutting board.

    I first made sous vide corned beef when I was new to cooking with sous vide. I think next time I get a beef brisket I will combine the sous vide technique with the smoking technique in this recipe.

    Use any leftover corned beef to make Ruben tater tots or any leftover corned beef recipes.

    Jump to:
    • 😍 Here is why this recipe is amazing:
    • 🧂 Ingredients needed:
    • 📝 Ingredient notes:
    • 🔄 Substitutions
    • 🔪 How to make smoked corned beef, basic instructions
    • 📷 Smoking a corned beef, photo instructions
    • ❄️ Storage Tips
    • ♨️ Reheating Instructions
    • Smoked Corned Beef
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    😍 Here is why this recipe is amazing:

    • Using a store-bought corned beef makes simple work of making a homemade smoked corned beef.
    • Pick your seasoning blend to customize your own smoked brisket.
    • Slice the finished beef as thin or as thick as you want!

    🧂 Ingredients needed:

    Corned Beef and spices in a bowl. both sitting on a wooden cutting board.

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    📝 Ingredient notes:

    • Corned beef - store bought but if you can make your own go for it!
    • Seasoning packet - the one that came with the corned beef.
    • Mustard - yellow mustard. not pictured but adds one more layer of flavor!

    🔄 Substitutions

    If your corned beef does not have a seasoning packet or if you don't want to use the included seasoning packet, I have provided you with 3 different smoked corned beef rub recipes. Each one is a little different. I hope you find one that you love or can make to meet your tastes.

    Mustard - yellow is used in this recipe but whole grain mustard, sweet honey mustard or for something different, brush on your favorite dark beer.

    Corned Beef Rub Recipe #1

    • 2 tbsp Brown Sugar
    • 2 tbsp Ground Black Pepper
    • 2 tbsp Coriander Powder
    • 2 tbsp Paprika
    • 1 tbsp Garlic Powder
    • 1 tbsp Onion Powder

    Corned Beef Rub Recipe #2

    • 2 tablespoons Black Peppercorns
    • ½ tablespoon Coriander Seeds
    • ½ tablespoon Onion Powder
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Paprika
    • 1 teaspoon Garlic Powder

    Corned Beef Rub Recipe #3

    • 3 tablespoons ground Black Pepper
    • 2 tablespoons Garlic Powder
    • 1 teaspoon Onion Powder
    • ½ teaspoon ground Coriander Seeds
    • ½ teaspoon ground Mustard Seeds

    🔪 How to make smoked corned beef, basic instructions

    super tight shot of the edge of the smoked corned beef showing the amazing color.
    1. Soak the corned beef for 2 hours, or up to overnight, to remove excess saltiness.
    2. Pat the corned beef dry, coat with mustard and add seasonings.
    3. Wrap with cling wrap and rest in the refrigerator overnight.
    4. Smoke in a 275 smoker for 1 to 1 ½ hours per pound.
    5. Internal temp should be at least 165.
    6. Rest for 15 minutes and slice.

    📷 Smoking a corned beef, photo instructions

    fully smoked corned beef showing the rosey color.
    1. Remove the corned beef from the packaging, draining the excess liquid. Reserve the packet if included.
      knife cutting away the silverskin off of the brisket.
    2. Use a sharp knife to remove the silver skin and excess fat.
      brisket on a wooden cutting board with the silverskin removed.
    3. Leave the thick fat cap intact.
    4. Submerge the meat in cold water and allow to soak in the refrigerator for a minimum of 2 hours or up to overnight, depending on how much of the salty brine you would like to soak away from the meat.
      spices for smoked corned beef in the bowl of a small food processor.
    5. While the meat is soaking, toast the spices in a dry pan. Then pulse the toasted spices in a food processor until pulverized.
    6. Drain the water off the beef and pat the meat dry.
      yellow mustard squirted on a raw corned beef.
    7. Cover the meat in mustard or brush on your favorite dark beer.
      yellow mustard rubbed in an even layer over the corned beef before smoking it.
    8. Rub into the meat.
      seasonings pressed into the mustard on the brisket.
    9. Dust the coated meat with the ground spice mixture and press into the meat.
    10. Wrap the coated meat with plastic cling wrap and chill in the refrigerator overnight.
    11. The next day, preheat your smoker to 275 using your favorite smoker chips or smoker pellets.
      seasoned corned beef, raw, on a rack in a smoker.
    12. Unwrap the corned beef brisket and place it fat side up on the grill grate.
    13. Smoke the meat until the internal temperature is of at least 165. Some recipes will instruct that the internal temperature should be at least 185. 165 in a minimum.
      pile of sliced smoked corned beef on a cutting board with a knife to the side.
    14. Remove the smoked meat from the smoker, rest for at least 15 minutes to allow the juices to redistribute throughout the meat. Slice.

    ❄️ Storage Tips

    Keep the slab of meat wrapped in plastic wrap or in a zip top bag and freshly slice what is needed when you need it. Store in the refrigerator for up to 5 days.

    ♨️ Reheating Instructions

    Steam the meat in a pan with ½ inch of water until heated through.

    👩‍🍳 Chef Tip

    corned beef seasoning in a pan, toasting.

    Toast the spices and grind them in a small food processor or use a mortar and pestle to grind them to a powder. By toasting the spices you are 'waking up' the flavors of the dry spices, drawing out the oils of the spices enhancing the flavor profile of the smoked corned beef.

    pile of smoked corned beef.

    I will chill the meat over night before slicing the meat very thinly. I use an electric meat slicer to get consistent slices of corner beef. Use a very sharp chef knife in place of the meat slicer.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    thinly sliced Smoked Corned Beef piled high on a wooden cutting board.

    Smoked Corned Beef

    Sarah Mock
    The slow-smoked brisket starts with a store-bought corned beef brisket and ends with you making the best smoked corned beef recipe.
    5 from 1 vote
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 8 hrs
    Cook Time 5 hrs
    Total Time 13 hrs
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Beef Recipes
    Cuisine Irish
    Servings 12 servings
    Calories 236 kcal

    Ingredients
     
     

    • 3 lb corned beef
    • 3 T Mustard
    • 3 tablespoons ground Black Pepper
    • 2 tablespoons Garlic Powder
    • 1 teaspoon Onion Powder
    • ½ teaspoon ground Coriander Seeds
    • ½ teaspoon ground Mustard Seeds

    Instructions
     

    • Remove the corned beef from the packaging, draining the excess liquid. Reserve the packet if included.
      3 lb corned beef
    • Use a sharp knife to remove the silver skin and excess fat. Leave the thick fat cap intact.
    • Submerge the meat in cold water and allow to soak in the refrigerator for a minimum of 2 hours or up to overnight, depending on how much of the salty brine you would like to soak away from the meat.
    • While the meat is soaking, toast the spices in a dry pan. Then pulse the toasted spices in a food processor until pulverized.
      3 tablespoons ground Black Pepper, 2 tablespoons Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon ground Coriander Seeds, ½ teaspoon ground Mustard Seeds
    • Drain the water off the beef and pat the meat dry.
    • Cover the meat in mustard or brush on your favorite dark beer. Rub into the meat.
      3 T Mustard
    • Dust the coated meat with the ground spice mixture and press into the meat.
    • Wrap the coated meat with plastic cling wrap and chill in the refrigerator overnight.
    • The next day, preheat your smoker to 275 using your favorite smoker chips or smoker pellets.
    • Unwrap the corned beef brisket and place it fat side up on the grill grate.
    • Smoke the meat until the internal temperature is of at least 165. Some recipes will instruct that the internal temperature should be at least 185. 165 in a minimum.
    • Remove the smoked meat from the smoker, rest for at least 15 minutes to allow the juices to redistribute throughout the meat. Slice.

    Notes

    Corned Beef Rub Recipe #1
    • 2 tbsp Brown Sugar
    • 2 tbsp Ground Black Pepper
    • 2 tbsp Coriander Powder
    • 2 tbsp Paprika
    • 1 tbsp Garlic Powder
    • 1 tbsp Onion Powder
    Corned Beef Rub Recipe #2
    • 2 tablespoons Black Peppercorns
    • ½ tablespoon Coriander Seeds
    • ½ tablespoon Onion Powder
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Paprika
    • 1 teaspoon Garlic Powder
    Corned Beef Rub Recipe #3
    • 3 tablespoons ground Black Pepper
    • 2 tablespoons Garlic Powder
    • 1 teaspoon Onion Powder
    • ½ teaspoon ground Coriander Seeds
    • ½ teaspoon ground Mustard Seeds

    Nutrition

    Serving: 4ouncesCalories: 236kcalCarbohydrates: 2gProtein: 17gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 61mgSodium: 1423mgPotassium: 381mgFiber: 1gSugar: 1gVitamin A: 11IUVitamin C: 31mgCalcium: 19mgIron: 2mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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