Use your smoker to add an extra kick to a corned beef brisket. A simple rub and smoking produce a flavor that is something similar to pastrami or Montreal smoked meat. Purists will debate exactly what to call it. But you won't care as this will make some the best sandwiches you'll ever have.
Look for a corned beef brisket that is square in shape and is of a consistent thickness so it will smoke evenly. Use a mild wood for smoke, such as apple, cherry, or grape.
The rub used differs from many types of pastrami rub in that it doesn't have sugar.or mustard. The spices are easy to find in the grocery store and you probably already have most of them in your spice rack. However, you will need to set aside most of the day in order to do this process from start to finish.
- If there is still a membrane layer on the brisket, remove it. Also remove any loose pieces and excess fat, leaving some of the fat.
- In a large pan or kettle, soak the corned beef brisket in water for 2 hours to remove any excess salt. Remove it from the water and pat it dry with paper towels.
- Grind the peppercorns and coriander seeds. Add the onion powder, dried thyme, paprika, and garlic powder to them and mix to produce the rub.
- Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap.
- Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature.
- Set your smoker for 275 F. Unwrap the corned beef brisket and place it directly on the grill grate, fat side up. Slow cook the corned beef brisket for about 1 1/2 hours per pound, uncovered. The internal meat temperature should be near 185 F or higher when it is done.
- Once cooked, remove the corned beef brisket from the smoker and place it onto a large cutting board. Let the meat rest for 15 minutes.
- Carve the corned beef brisket against the grain into thin slices.
You can use the smoked corned beef in sandwiches or wraps or add it to burgers. You can go simple and serve it with mustard on rye or pumpernickel, savoring every bite. Put it into a Reuben sandwich with Swiss cheese, sauerkraut, and Russian dressing on rye. It makes a great alternative to bacon on a hamburger or cheeseburger. You can also use it in the morning alongside eggs and breakfast potatoes or in a hash or omelet.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|