A Unique Smoked Corned Beef Recipe You’ll Absolutely Crave

Smoked corned beef is a mouthwatering dish that involves slow-cooking a seasoned and cured brisket over wood or charcoal, giving it a distinct smoky flavor and tender texture. This savory recipe is perfect for BBQ enthusiasts and meat lovers who want to try a new spin on traditional corned beef. With its delicious blend of spices and deep, rich flavor, smoked corned beef is sure to become a new favorite at your next family dinner or St. Patrick’s Day celebration.

Smoked corned beef has a rich, savory flavor with a distinct smokiness that comes from the slow-cooking process over wood or charcoal. The brine used to cure the beef adds a salty and slightly tangy flavor, while the spices, such as peppercorns, coriander, and bay leaves, give it a warm and aromatic taste.

The smokiness from the wood or charcoal infuses into the beef, giving it a depth of flavor that is hard to replicate with other cooking methods. Overall, smoked corned beef has a complex and delicious taste that is sure to satisfy meat lovers and BBQ enthusiasts alike.

Ingredients for Smoked Corned Beef

Smoking corned beef adds a delicious, smoky flavor to the meat that many people enjoy and slow smoking the corned beef makes it incredibly tender and juicy, making it easy to cut and eat. Smoked corned beef can be served in a variety of ways, including as a sandwich, as a topping for salads or baked potatoes, or with classic sides like cabbage and potatoes.

Main ingredients

• Whole Corned Beef Brisket: Corned beef brisket is the main ingredient and the star of the dish. It is a cut of beef cured with salt and various spices, typically used for making corned beef. When smoked, the brisket becomes tender, juicy, and infused with smoky flavors.
• Black Pepper: Black pepper provide a spicy and pungent kick to the flavor profile of the smoked corned beef. They add depth and heat to the overall taste and work well with the beefy flavors.
• Coriander Seeds: Coriander seeds have a warm, citrusy flavor with a slightly nutty undertone. They complement the beef and black peppercorns, adding a subtle tanginess and aromatic quality to the dish.
• Mustard Seeds: Mustard seeds contribute a mild, tangy, and slightly bitter flavor to the spice rub. They help balance the richness of the beef and add a unique twist to the overall taste.
• Fennel Seeds: fennel seeds can help balance the flavor profile of smoked corned beef. Their slightly sweet and herbal notes can counterbalance the saltiness of the beef and enhance the complexity of the taste.
• Garlic Powder: Garlic powder adds a savory, garlicky taste to the spice rub. It enhances the overall flavor profile of the corned beef and works well with the other spices.
• Onion Powder: Onion powder adds a subtle, sweet, and savory flavor to the spice rub. It helps round out the overall taste and complements the other ingredients.
• Corned Beef Seasoning: Corned beef seasoning is specifically formulated to enhance the flavor of corned beef. It typically includes a combination of spices such as mustard seed, coriander, cloves, allspice, and bay leaves. These spices provide a distinct and recognizable flavor profile that is commonly associated with corned beef.

How to Make Smoked Corned Beef

1. Rinse the corned beef under cold water to remove any excess salt and pat dry. Optional: Soak the corned beef in water for 4-6 hours or overnight in the refrigerator to reduce the saltiness. This step is not necessary, but if you prefer a milder flavor, it can help.
2. Preheat your smoker to a temperature of 225°F (107°C) using the wood chips of your choice.
3. Mix the spices together to create a spice rub.
4. Coat the corned beef with the mustard and then sprinkle with spice rub, making sure to cover all sides.
5. Place the corned beef on the smoker rack, fat side up. Insert a meat thermometer into the thickest part of the brisket.
6. Close the smoker and let the corned beef smoke for approximately 6-8 hours or until the internal temperature reaches 195°F (90°C). This slow cooking process will help tenderize the meat and infuse it with smoky flavor.
7. Check the wood chips periodically and add more as needed to maintain a steady smoke. Aim for a light to medium smoke level, as heavy smoke can overpower the flavors.
8. Once the corned beef reaches the desired temperature, remove it from the smoker and let it rest for 15-20 minutes to allow the juices to redistribute.
9. Slice the smoked corned beef against the grain into thin slices. It’s now ready to be served.

Why this recipe works

This recipe for smoked corned beef works for several reasons:

1. Flavorful Spice Rub: The combination of black peppercorns, coriander seeds, mustard seeds, paprika, brown sugar, garlic powder, and onion powder creates a robust and aromatic spice rub. These spices complement the flavors of the corned beef and enhance its overall taste.
2. Slow Cooking: The low and slow cooking method at a temperature of 225°F (107°C) allows the corned beef to cook gradually and become tender. This extended cooking time helps break down the tough fibers in the meat, resulting in a moist and succulent texture.
3. Smoky Infusion: Smoking the corned beef adds a rich and smoky flavor profile that complements the beefy taste. Using wood chips or chunks, such as hickory or oak, provides the desired smokiness. The gradual smoking process infuses the meat with a subtle smoky essence without overpowering it.
4. Optional Soaking: Soaking the corned beef in water before smoking helps reduce its saltiness. This step allows you to control the level of saltiness according to your preference, ensuring a well-balanced flavor.
5. Versatility: Smoked corned beef can be used in various ways, making it a versatile dish. It can be sliced and served in sandwiches, added to salads, or used as a flavorful ingredient in other recipes like hash or soups.

The Best Wood Chips for Smoked Corned Beef

When it comes to selecting wood chips for smoking corned beef, there are several options that can impart delicious flavors to your meat. We used a combination of Oak and Cherry wood chips. Here are some of the best wood chips to consider:

1. Oak: Oak wood chips are a classic choice for smoking beef. They provide a robust flavor that complements the rich taste of corned beef. Oak chips burn slowly and evenly, making them a reliable option for smoking.
2. Hickory: Hickory wood chips offer a strong and slightly sweet flavor. They are popular for smoking various types of meat, including beef. Hickory can add a distinct smokiness to your corned beef and enhance its overall taste.
3. Mesquite: Mesquite wood chips are known for their bold, intense flavor. They produce a strong smoke that imparts a unique taste to the meat. Mesquite can add a rich and earthy element to your smoked corned beef, but it’s important to use it sparingly as its potency can be overpowering if overused.
4. Apple: For a milder and slightly fruity flavor, apple wood chips are an excellent choice. They provide a sweet and delicate smoke that complements the savory nature of corned beef. Apple wood chips are particularly popular for smoking poultry, but they work well with beef too.
5. Cherry: Cherry wood chips offer a mild and slightly sweet-smoke flavor. They can impart a subtle fruity undertone to the meat without overwhelming it. Cherry wood is often used in combination with other woods like oak or hickory to add complexity to the smoke profile.

Remember, personal preferences vary, so feel free to experiment with different wood chip combinations to find the flavor that you enjoy the most. Additionally, soaking the wood chips in water for about 30 minutes before smoking can help prolong their burn time and produce more smoke.

Special Tips for Preparing Smoked Corned Beef

1. Choose the right cut of meat: A good smoked corned beef starts with a high-quality cut of brisket. Look for a brisket that is well-marbled with fat, as this will help keep the meat juicy and flavorful during the smoking process.
2. Rinse the corned beef: Corned beef is cured in salt, which can make it quite salty. To reduce the saltiness and improve the texture, rinse the corned beef in cold water for several hours (or even overnight) before smoking.
3. Season the corned beef: While corned beef is already seasoned with salt and spices, you can add additional flavor by seasoning it with herbs or a dry rub before smoking. A simple mix of black pepper and garlic can work wonders.
4. Use the right smoking wood: Hickory, oak, and mesquite are all great choices for smoking corned beef. These woods impart a rich, smoky flavor that complements the beef.
5. Smoke low and slow: Corned beef should be smoked at a low temperature for several hours to ensure that it cooks evenly and develops a nice crust on the outside.
6. Wrap the corned beef: After a few hours of smoking, consider wrapping the corned beef in aluminum foil. This will help keep it moist and tender.
7. Rest before slicing: After smoking, let the corned beef rest for at least 30 minutes before slicing. This allows the juices to redistribute and helps keep the meat moist.

Ways to serve Smoked corned beef

We never have enough left over to make another meal, but here are some ideas in case you do! Here are some variations on smoked corned beef that you may want to try:

1. Reuben sandwich: Smoked corned beef is a great option for a classic Reuben sandwich. Top the beef with sauerkraut, Swiss cheese, and Thousand Island dressing, and serve it on toasted rye bread.
2. Smoked corned beef hash: Chop up leftover smoked corned beef and sauté it with diced potatoes and onions for a hearty breakfast hash.
3. Smoked corned beef and cabbage: For a classic St. Patrick’s Day meal, serve smoked corned beef with steamed cabbage and boiled potatoes.
4. Smoked corned beef tacos: Use smoked corned beef as a filling for tacos, along with fresh cilantro, diced onions, and a squeeze of lime.
5. Smoked corned beef sliders: Serve sliced smoked corned beef on mini buns with your favorite toppings, such as pickles, mustard, and horseradish sauce.
6. Irish Nachos: Pile ridged potato chips high with shredded smoked corned beef, cabbage slaw, green onions, and a drizzle of Thousand Island dressing.
7. Loaded Baked Potato: Top a baked potato with chopped smoked corned beef, cheddar cheese, sour cream, and chives.

What to Serve with Smoked Corned Beef

There are many side dishes that pair well with smoked corned beef, here are some ideas:

1. Roasted Potatoes: Roast potatoes in the oven with olive oil, salt, and pepper for a hearty and flavorful side dish.
2. Braised Cabbage: Cook cabbage with butter, onions, and garlic until it is soft and flavorful. Serve it as a side dish with smoked corned beef.
3. Colcannon: Make a traditional Irish side dish by mixing mashed potatoes with cabbage, butter, and cream. It’s a perfect accompaniment to smoked corned beef.
4. Glazed Carrots: Roast carrots with a honey-mustard glaze for a sweet and tangy side dish that complements the smoky flavor of the beef.
5. Cornbread: Serve warm cornbread with smoked corned beef for a classic Southern side dish.
6. Grilled Asparagus: Grill asparagus with olive oil, salt, and pepper for a light and healthy side dish that pairs well with smoked corned beef.
7. Potato Salad: Make a classic potato salad with boiled potatoes, mayonnaise, celery, and onions. It’s a perfect side dish for any BBQ, including smoked corned beef.

These are just a few ideas for side dishes that pair well with smoked corned beef. Experiment with different flavors and textures to find the perfect combination for your meal.

Storing, freezing, and reheating instructions

Storing: Once the smoked corned beef has cooled down to room temperature, you can store it properly to maintain its freshness. Here’s how to store it:

1. Wrap: Wrap the smoked corned beef tightly in plastic wrap or aluminum foil. Make sure it is well sealed to prevent air exposure and to avoid any odors from permeating the meat.
2. Refrigeration: Place the wrapped smoked corned beef in the refrigerator. It can be stored in the refrigerator for up to 3-4 days. After this period, the quality may start to degrade.

Freezing: If you want to extend the storage time, you can freeze the smoked corned beef. Freezing helps preserve the flavor and texture for a longer period. Here’s how to freeze it:

1. Wrap: Wrap the smoked corned beef tightly in plastic wrap or aluminum foil. Alternatively, you can place it in a freezer-safe, airtight container or freezer bag.
2. Label: Write the date of freezing on the packaging to keep track of its freshness.
3. Freezer Storage: Place the wrapped or packaged smoked corned beef in the freezer. It can be stored in the freezer for up to 2-3 months without significant loss in quality. However, for the best taste and texture, it is recommended to consume it within the first month.

Reheating: When you’re ready to enjoy the smoked corned beef, follow these steps to reheat it:

1. Thawing (if frozen): If the smoked corned beef is frozen, thaw it in the refrigerator overnight or use the defrost setting on your microwave. Ensure it is fully thawed before reheating.
2. Oven Method: Preheat your oven to 325°F (163°C). Place the smoked corned beef in a baking dish or oven-safe pan. Cover the dish with foil to prevent drying. Reheat in the oven for about 20-30 minutes or until warmed through.
3. Slicing and Pan Heating: Alternatively, you can slice the smoked corned beef and reheat individual portions in a skillet or frying pan over medium heat. Heat the slices for a few minutes on each side until warmed through.

Remember not to overheat the smoked corned beef, as it can lead to drying out the meat. Reheating it gently will help preserve its moisture and tenderness.