Smoked corned beef can be enjoyed in sandwiches, with sauerkraut, or as a flavorful addition to various dishes. Feel free to experiment with different wood chips or add additional spices to customize the flavor according to your preferences.
Rinse the corned beef under cold water to remove any excess salt.orOptional: Soak the corned beef in water for 4-6 hours or overnight in the refrigerator to reduce the saltiness.
Preheat your smoker to a temperature of 225°F (107°C) using the wood chips of your choice.
Remove the corned beef from the water (if soaked) and pat it dry with paper towels.
Lightly spread the mustard over all sides of the corned beef.
Mix the dry spices and sprinkle over all sides of the corned beef.
Place the corned beef on the smoker rack, fat side up. Insert a meat thermometer into the thickest part of the brisket.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 a smoky flavor.
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.
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.Slice the smoked corned beef against the grain into thin slices. It's now ready to be served.