Go Back
Print Pin Recipe

Smoked Corned Beef Brisket

A Twist on a Holiday Favorite
No ratings yet
Prep Time4 hours 15 minutes
Active Time8 hours
Resting Time1 hour
Total Time13 hours 15 minutes

Ingredients

  • 3 lb Pre-brined Corned Beef Point Cut

Rub

  • 1 Tablespoon Pickling Seasoning Crushed
  • 1/2 Tablespoon Coarse Black Pepper
  • 1/2 Tablespoon Evaporated Cane Sugar or Dark Brown Sugar

Instructions

  • Take corned beef out of packaging and rinse brine solution off.
  • In a bowl, submerge the corned beef with water. Every hour for 4 hours, drain the water and add new water.
  • After 4 hours, trim the corned beef so that it's an even thickness throughout.
  • Combine dry rub ingredients and apply to all surfaces.
  • Get smoker to 250F. Place on the smoker so that the fat cap is towards the heat. Smoke with your favorite hardwood - I used maple. Smoke the meat until you're happy with the bark - it should be dark/mahagony hued.
  • Once you're happy with the bark, place in a foil boat. To the boat, add some beef stock or water. You want a thin layer across the bottom of the meat.
  • Once boated, place in your kitchen oven set to 250F.
  • Smoke the corned beef until it's probe tender. This will happen with a point cut corned beef brisket at around 180-185F.
  • Once probe tender, rest the meat for 1 hour - then slice against the grain and enjoy!