Zesty flavors and smoky goodness come together in this corned beef smoker recipe that’s sure to elevate your BBQ game. Perfect for those who love a tender, flavorful bite with a hint of smoke.
Why This Recipe Works
- The slow smoking process tenderizes the corned beef, making it melt-in-your-mouth delicious.
- Combining the right blend of spices with smoke infuses the meat with deep, complex flavors.
- This method turns a simple corned beef into a show-stopping centerpiece for any meal.
Ingredients
- 1 (4 to 5-pound) corned beef brisket, with spice packet
- 2 cups water
- 1/4 cup brown sugar
- 2 tablespoons mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon garlic powder
Equipment Needed
- Smoker
- Wood chips (hickory or apple recommended)
- Meat thermometer
- Aluminum foil
Instructions
Prep the Corned Beef
Start by rinsing your corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels. In a small bowl, mix the spice packet that came with the brisket with brown sugar, mustard seeds, black peppercorns, and garlic powder. Rub this mixture all over the brisket, ensuring it’s evenly coated.
Preheat Your Smoker
Preheat your smoker to 225°F. While it’s heating up, soak your wood chips in water for about 30 minutes to ensure they smoke properly. Once the smoker is ready, drain the wood chips and add them to the smoker.
Smoke the Brisket
Place the corned beef brisket in the smoker, fat side up. Close the lid and let it smoke for about 6 hours, or until the internal temperature reaches 160°F. Remember to check the wood chips and water pan periodically to maintain consistent smoke and moisture.
Wrap and Continue Cooking
Once the brisket hits 160°F, wrap it tightly in aluminum foil to keep it moist. Return it to the smoker and continue cooking until the internal temperature reaches 200°F, about 2 more hours. This step ensures the brisket is tender and juicy.
Rest and Slice
Remove the brisket from the smoker and let it rest, still wrapped in foil, for at least 30 minutes. This allows the juices to redistribute. Slice against the grain for the most tender bites.
Tips and Tricks
For an even deeper flavor, consider brining your own brisket a week before smoking. Experiment with different wood chips to find your favorite smoke profile. Keep a spray bottle of apple juice handy to spritz the brisket occasionally, adding moisture and flavor. Always let your meat rest before slicing to ensure juiciness. Lastly, don’t rush the process; low and slow is the key to perfection.
Recipe Variations
- Try using a Guinness beer in the water pan for a rich, malty flavor.
- Add a glaze during the last hour of smoking made from honey, mustard, and a splash of apple cider vinegar.
- Experiment with different spice blends in the rub, such as adding coriander or allspice for a unique twist.
- For a spicy kick, include crushed red pepper flakes in your rub mixture.
Frequently Asked Questions
Can I smoke corned beef without a smoker?
Yes, you can achieve a similar effect using a grill set up for indirect heat and adding wood chips to the coals. However, a smoker is ideal for maintaining consistent low temperatures and smoke levels.
How long does smoked corned beef last?
Properly stored in the refrigerator, smoked corned beef can last up to 5 days. Make sure it’s cooled to room temperature before refrigerating and keep it in an airtight container to maintain freshness.
Can I freeze smoked corned beef?
Absolutely! Smoked corned beef freezes well for up to 3 months. Wrap it tightly in foil and place it in a freezer bag. Thaw in the refrigerator overnight before reheating.
Summary
This smoked corned beef recipe is a game-changer for BBQ enthusiasts. With its tender texture, deep smoky flavor, and customizable spices, it’s sure to become a favorite. Follow the steps, tips, and variations to make it your own.