A Smoked Corned Beef That Will Blow Dinner Guests Away

Smoked corned beef
Jennifer Fluharty / Getty Images
  • 8 hrs
  • Prep: 2 hrs,
  • Cook: 6 hrs
  • Yield: Serves 4 to 6
Ratings (38)

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.

What You'll Need

  • 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

How to Make It

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.

or above.

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)
Calories 138
Total Fat 7 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 50 mg
Sodium 32 mg
Carbohydrates 2 g
Dietary Fiber 1 g
Protein 16 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)