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Deliciously smoked corned beef brisket on a wooden cutting board

Smoked Corned Beef Brisket

Experience the perfect blend of smoky flavors and tender, brined meat with this unforgettable smoked corned beef brisket recipe, ideal for family gatherings.
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Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-5 pounds Corned Beef Brisket Choose a high-quality cut.
Spice Rub
  • 2 tablespoons Black Pepper Can substitute with crushed garlic.
  • 2 teaspoons Garlic Powder Fresh garlic can be a substitute, but use less.
  • 1 teaspoon Onion Powder Onion flakes can work as an alternative.
  • 1 teaspoon Paprika Smoked paprika offers a twist.
  • 1.5 teaspoons Ground Coriander Seeds Optional, can omit if unavailable.
  • 1 teaspoon Ground Mustard Seeds Optional, may replace with prepared mustard.
  • 0.5 teaspoon Cayenne Pepper Adjust to your spice preference.
Smoking Ingredients
  • Wood Chips Soaked for an hour; hickory or applewood for distinct smokiness.

Method
 

Preparation
  1. Soak the corned beef brisket in water for 2 hours, changing the water hourly, to extract some of the salt.
  2. Soak wood chips in water for 1 hour and drain.
  3. Prepare the smoker by placing a drip pan inside and adding soaked wood chips.
  4. Preheat the smoker.
  5. Mix together the black pepper, garlic powder, onion powder, paprika, coriander, mustard seeds, and cayenne to create the spice rub.
  6. Remove the brisket from the soaking water, rinse, and pat it dry with paper towels.
  7. Trim any excess fat but keep some for tenderness.
  8. Rub the seasoning all over the brisket.
Smoking
  1. Add the drained wood chips just before placing the brisket on the smoker.
  2. Smoke the brisket until the internal temperature reaches 160°F (approximately 2-3 hours).
  3. Wrap the brisket tightly in foil and continue smoking until it reaches an internal temperature of 200-205°F (another 2-3 hours).
Resting and Serving
  1. Allow the brisket to rest for 30 minutes before slicing for optimum tenderness.

Notes

Always slice against the grain for maximum tenderness. Store leftovers in an airtight container for up to 4 days, or freeze wrapped tightly for 2-3 months.