Smoked Corned Beef Brisket
Smoked corned beef brisket is cooked low and slow at 225°F until tender and juicy. A simple mustard binder and spice blend create rich bark and bold flavor. Perfect for sandwiches, holiday meals, or meal prep.
Ingredients
- 4 lb Corned Beef Brisket
- 2 tbsp Mustard
- 1 tbsp Corned Beef Seasoning
- 1 tsp Fennel seeds
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Wood chips or chunks for smoking
Instructions
- 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.
Notes
- Rinse or soak brisket to control salt level
- Smoke at steady 225°F
- Cook to 195–200°F internal temperature
- Rest before slicing
- Slice against the grain