Smoking Corn Beef in a Smoker

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This smoked corned beef recipe gives you lot a smoky twist on a St. Patrick's Day archetype dish. It is nifty as a main dish or added to others like corned beefiness hash or corned beef tacos.

When information technology comes to March, I'1000 all about St. Patrick'south Day recipes. Just not in the traditional sense. I like to accept traditional ingredients and use them in a different way - from corned beefiness fritters to Baileys water ice cream to Irish coffee cake.

And my latest recipe is smoked corned beefiness. Known for information technology'due south saltiness and pink hue, corned beef is used in a variety of ways. But smoking hasn't been one of them.

That changed when I got a pellet smoker. Traditionally yous take some corned beef and eddy it with the spice pack or even throw in the slow cooker.

But smoking it is a game changer. You still get that sweet, sour and spicy flavors just information technology is enhanced by not only a subtle fume flavor, simply a spice crust that complements the beefiness.

Bound to:

• Ingredients Notes
• Step-by-Stride Photos
• FAQs
• Side Dish Options
• Equipment
• Pro Tips/Recipe Notes
• Other St. Patrick's Day Recipes
• Smoked Corned Beefiness

Ingredients Notes

• Corned beef - you want about a 3 lb brisket. The spice pack will be discarded as y'all make your own spices.
• Spices - blackness pepper, garlic powder, onion pulverisation, mustard seeds and coriander seeds all complement the beef and heighten the flavors. Find there is no salt as the beef is already cured in salt.
• Beef stock - yous need some liquid when when cooking in the smoker. I apply beef stock, only bone goop or even chicken stock helps cook the beef.

Footstep-by-Step Photos

Please note full ingredient list and instructions can be plant in recipe card below.

Add the rub ingredients to a small bowl. Rinse the corned beef to remove some of the brine and pat dry out with paper towels. Rub the ingredients outside of the beef.

Preheat smoker to 250°F. Add together the corned beef to the smoker and smoke for 3-4 hours or until the internal temperature reaches 165°F. Remove and add to a pan with the beef stock.

Encompass with foil and identify back in the smoking, cooking until the internal temperature reaches 205-210°F.

FAQs

What is Corned Beefiness?

Corned beef is brisket that has been preserved through salt-curing, which gives the beefiness its distinctive pinkish colour.

What is the Difference Betwixt Corned Beef and Pastrami?

Smoked corned beef is basically pastrami. The main difference is pastrami uses certain spices like herbs and paprika and is so steamed after being smoked.

How Long Do I Fume Corned Beef?

As with any type of smoked beef recipe, you cook to temperature and not to time. Notwithstanding, in general it should around 8-ix hours to take the short ribs fully cooked.

Do I Need to Wrap the Corned Beef in Foil?

It's non necessary, but by wrapping in foil around 165°F, it helps you lot push by that stall that typically happens.

At What Temperature is the Corned Beef Done?

Curt ribs are washed when they attain an internal temperature betwixt 205°F and 210°F.

If you don't have a thermometer, you'll know the smoked beefiness brusque ribs are done when you can piece through them similar butter.

Side Dish Options

While the corned beef is the star, you demand some expert sides. Some options include

• Crispy roasted potatoes
• Shaved Brussels sprouts with bacon
• Sauerkraut
• Maple glazed carrots
• Truffle mashed potatoes

Equipment

The type of equipment you lot utilise tin can have a big bear upon on the flavor of the smoked corned beef. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

• Pellet grill - my favorite as I dear the simplicity and flavor.
• Charcoal grill - you can use indirect heat and add some forest chips to the charcoal to create that smoke flavour.
• Smoker - whether it is electric, gas or charcoal, any of them will work to brand a great dish.

Pro Tips/Recipe Notes

• Utilise oak or carmine wood for smoking. You want a good hard wood for the smoke flavour.
• If y'all don't want to brand your own spice rub, simply use store-bought.
• If you call up corned beef can be also salty, place in a big container of water for 2 hours, which helps pull out some of the table salt. I like the saltiness though.
• Wrap in foil at 165°F to speed up the cook time and become past the stall.
• Let the beef rest for xxx minutes before serving which lets the juices stay inside.

Other St. Patrick's Day Recipes

• Corned Beefiness Poutine with Guinness Gravy

• Guinness Chocolate Cake

• Corned Beef Hash

• Irish Auto Bomb Cupcakes

If you've tried this smoked corned beef recipe or any other recipe on Chisel & Fork, delight let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more than tasty meals and anything else I'grand up to.

Smoked Corned Beef

This smoked corned beef recipe gives yous a smoky twist on a St. Patrick's Solar day classic dish.

Prep Time x mins

Cook Time 8 hrs

Resting Fourth dimension 30 mins

Full Fourth dimension 8 hrs forty mins

Course: Primary Form

Cuisine: Irish

Servings: 8

Calories: 319 kcal

• ▢ 3 lbs corned beef brisket
• ▢ 2 tablespoon black pepper
• ▢ 1 tablespoon garlic powder
• ▢ ane teaspoon onion pulverization
• ▢ 1 teaspoon ground mustard seeds
• ▢ ane teaspoon ground coriander seeds
• ▢ ii cups beef stock

• Preheat smoker to 250°F. Remove the corned beef from the alkali and rinse with cold h2o. Pat dry with paper towels.

• Mix rub ingredients in bowl and rub outside the corned beef.

• Place in the smoker, close the lid and smoke for iii-4 hours or until the internal temperature reaches 165°F.

• Remove the corned beef from the smoker and place in an aluminum foil pan with the beef stock. Cover with aluminum foil and place back in the smoker. Continue to smoke until the internal temperature reaches 205-210°F, nigh iv-5 hours.

• Remove from the smoker, letting it residual for 30 minutes before slicing.

• Apply oak or cherry forest for smoking. You want a expert hard woods for the smoke flavor.
• If you don't want to make your own spice rub, just employ store-bought.
• If you call back corned beef can exist besides salty, place in a big container of water for 2 hours, which helps pull out some of the table salt. I like the saltiness though.
• Wrap in foil at 165°F to speed upwards the cook time and get past the stall.
• Let the beefiness remainder for 30 minutes earlier serving which lets the juices stay within.

Serving: 1 g | Calories: 319 kcal | Carbohydrates: 3 grand | Protein: 24 g | Fat: 21 g | Saturated Fatty: eight chiliad | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 129 mg | Potassium: 155 mg | Cobweb: 1 g | Sugar: 0 chiliad

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