Smoked corned beef is so easy to make and is a delicious alternative to a traditional corned beef recipe.
Cooking corned beef will also give you game day recipe ideas. The slow-smoked brisket starts with a store-bought corned beef brisket and ends with you making the best smoked corned beef recipe.
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, reuben sandwiches, or any leftover corned beef recipes.
Here is why you'll love this recipe is:
- 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 for this smoked corned beef recipe:
Ingredient notes:
- 3 pound Corned beef briskets - purchase a corned beef brisket 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!
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Smoked Corned Beef Brisket Substitutions
If your corned beef does not have a spice 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
- Soak the 3 lb corned beef in water for at least 2 hours, or up to overnight, to remove excess saltiness.
- Pat the corned beef dry, soak the meat with mustard sauce and add seasonings.
- Wrap with cling wrap and rest in the refrigerator overnight.
- Smoke in a 275 smoker. The smoke time is 1 to 1 ½ hours per pound.
- Internal temp should be at least 165.
- Rest for 15 minutes and slice.
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Smoking a corned beef, photo instructions
- Remove the corned beef from the packaging, draining the excess liquid. Reserve the packet if included.
- Slice the corned beef using a sharp knife to remove the silver skin and excess fat.
- Leave the thick fat cap intact.
- Place the corned beef brisket in cold water and allow to soak it in cold water 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.
- Drain the water off the beef and pat the meat dry with paper towels.
- Cover the meat in mustard or brush on your favorite dark beer.
- Rub into the meat.
- Place the brisket flat and dust it with the ground spice mixture and press into the meat.
- Wrap the coated cut of 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 the fat side up on the grill grate.
- Smoke the corned beef low and slow. Using a meat thermometer, until the internal temperature reaches at least 165. Some recipes will instruct that the internal temperature should be at least 185. 165 in a minimum.
- Remove the 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
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.
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.
Crock-pot
Corned Beef and Cabbage
This traditional one-pot meal combines salt-cured beef brisket with fresh vegetables, cooking low and slow until perfectly done.
Recipe FAQs
What other smoker recipes can I try?
You can experiment with smoker recipes by using pickling spices to enhance flavors and placing your ingredients in an aluminum pan for easy cleanup and added convenience. Explore options like smoked fish, or vegetables for a diverse range of delicious smoked dishes.
Can I use a grill or Traeger to make this recipe?
Yes, you can use a grill or Traeger to make corned beef on the barbecue by placing it directly on the grill. Check out the recipe card below for optimal results.
St. Patrick's Day Cupcakes
Leprechaun Irish Cream Buttercream Cupcakes feature a rich and creamy Irish cream buttercream topped with adorable marshmallow leprechaun hats.
What is the ideal smoke time for smoked steak recipes?
For smoked steak recipes, the ideal smoke time is determined by the thickest part of the meat; cook until the internal temperature reaches the desired level for doneness.
Ingredients
- 3 lb (1 ⅓ kg) corned beef
- 3 Tablespoons (45 g) Mustard
- 3 Tablespoon (18 g) ground Black Pepper
- 2 Tablespoon (16 g) Garlic Powder
- 1 Teaspoon (2 g) Onion Powder
- ½ Teaspoon (1 g) ground Coriander Seeds
- ½ Teaspoon (1 g) ground Mustard Seeds
Instructions
- Remove the corned beef from the packaging, draining the excess liquid. Reserve the packet if included.3 lb (1 ⅓ kg) 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 Tablespoon (18 g) ground Black Pepper, 2 Tablespoon (16 g) Garlic Powder, 1 Teaspoon (2 g) Onion Powder, ½ Teaspoon (1 g) ground Coriander Seeds, ½ Teaspoon (1 g) 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 Tablespoons (45 g) 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.
Nutrition
Notes
- 2 tbsp Brown Sugar
- 2 tbsp Ground Black Pepper
- 2 tbsp Coriander Powder
- 2 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tablespoons Black Peppercorns
- ½ tablespoon Coriander Seeds
- ½ tablespoon Onion Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 3 tablespoons ground Black Pepper
- 2 tablespoons Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon ground Coriander Seeds
- ½ teaspoon ground Mustard Seeds
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