This is a good way to add an extra kick to a corned beef brisket. After smoking, the resulting flavor is something similar to pastrami. This will make some the best sandwiches you'll ever have.
- 1 corned beef brisket
- 2 tablespoons peppercorns
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon onion powder
- 1 teaspoon thyme, dried
- 1 teaspoon paprika
- 1 teaspoon garlic powder
1. Soak corned beef brisket in water for 2 hours. Remove from water and pat dry with paper towels
2. Grind the peppercorns and coriander seeds. Add remaining ingredients. Rub this on the corned beef brisket. Wrap tightly with plastic wrap and let sit overnight in refrigerator.
3. Slow cook corned beef brisket at 275 degrees F (uncovered) for about 1 1/2 hours per pound. Meat temps need to be near 185 degrees F.
4. Once cooked, remove from smoker and place onto a large cutting board. Let meat rest for 15 minutes. Carve into thin slices and use in sandwiches, on burgers, or wraps.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|