Smoked Corned Beef
A smoked corned beef recipe with minimal active prep time, yielding a pastrami-like flavor that will be a family favorite.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Remove any membrane, loose pieces, and excess fat from the brisket, leaving some fat.
-
Soak the corned beef in water for 2 hours to remove excess salt, then pat dry.
-
Grind 2 tbsp black peppercorns and 1/2 tbsp coriander seeds. Mix with 1/2 tbsp onion powder, 1 tsp dried thyme, 1 tsp paprika, and 1 tsp garlic powder to make the rub.
-
Rub the mixture onto the brisket and wrap tightly in plastic.
-
Refrigerate overnight.
-
Preheat smoker to 275 F. Unwrap the brisket, place fat-side up on the grill grate, and slow-cook uncovered for about 1.5 hours per pound, until internal temperature reaches 185 F or higher.
-
Remove brisket from smoker and let rest for 15 minutes.
-
Carve into thin slices against the grain and serve.