Smoked Corned Beef Brisket: The Ultimate Guide to Perfect Results

Smoked corned beef brisket: Prepare to embark on a culinary journey that transforms a humble cut of beef into a smoky, savory masterpiece! Forget everything you thought you knew about corned beef; this isn’t your grandma’s boiled dinner (though we love her, of course!). We’re taking this classic to a whole new level with the magic of smoke, creating a flavor explosion that will have everyone begging for seconds.

Corned beef itself has a fascinating history, dating back to a time when preserving meat was a necessity. The “corning” process, using large grains of salt (or “corns”), was a way to keep beef edible for extended periods. While often associated with Irish-American cuisine, particularly around St. Patrick’s Day, its roots are much more diverse, reflecting the ingenuity of preserving techniques across various cultures.

What makes smoked corned beef brisket so irresistible? It’s the perfect marriage of textures and tastes. The smoky exterior gives way to a tender, juicy interior, infused with the salty, savory goodness of the corned beef cure. The smoke adds a depth of flavor that elevates the entire experience. People adore this dish because it’s both comforting and exciting, familiar yet surprisingly unique. Plus, once the brisket is smoked, it’s incredibly versatile – perfect for sandwiches, hash, or simply enjoyed on its own with your favorite sides. Let’s get smoking!

Ingredients:

• For the Smoked Corned Beef Brisket:
• 1 (3-4 pound) corned beef brisket, preferably point cut
• 1 tablespoon black peppercorns, coarsely cracked
• 1 tablespoon coriander seeds, coarsely cracked
• 1 tablespoon yellow mustard seeds
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup brown sugar, packed
• For the Brine (Optional, but Recommended):
• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar, packed
• 2 tablespoons pickling spice
• 4 cloves garlic, smashed
• 1 bay leaf
• For Serving:
• Rye bread, for sandwiches
• Swiss cheese, sliced
• Sauerkraut
• Russian dressing or Thousand Island dressing
• Deli mustard

Preparing the Corned Beef (Brining – Optional)

Okay, so first things first, let’s talk about brining. Most corned beef briskets you buy at the store are already brined, but if you want to take things to the next level, you can give it an extra brine. This will ensure maximum flavor and tenderness. If your brisket is already super salty, you might want to skip this step or reduce the salt in the brine. I usually give mine a quick rinse under cold water before brining, just to remove any excess salt from the packaging.

1. Make the Brine: In a large pot, combine the water, kosher salt, brown sugar, pickling spice, smashed garlic cloves, and bay leaf. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
2. Cool the Brine: Remove the pot from the heat and let the brine cool completely. This is crucial! You don’t want to cook the brisket. I usually put it in the fridge to speed up the cooling process.
3. Submerge the Brisket: Place the corned beef brisket in a large container or resealable bag. Pour the cooled brine over the brisket, making sure it’s completely submerged. If necessary, weigh it down with a plate or a bag filled with water to keep it submerged.
4. Brine in the Refrigerator: Refrigerate the brisket in the brine for 3-5 days. The longer it brines, the more flavorful it will be. I usually go for 4 days.
5. Rinse the Brisket: After brining, remove the brisket from the brine and rinse it thoroughly under cold water. This will remove excess salt from the surface. Pat it dry with paper towels.

Preparing the Rub

Whether you brined the brisket or not, a good rub is essential for adding flavor and creating a beautiful bark during smoking. This rub is a combination of classic spices that complement the flavor of corned beef perfectly. Feel free to adjust the amounts to your liking. If you like a little heat, add a pinch of cayenne pepper.

1. Combine the Spices: In a small bowl, combine the cracked black peppercorns, cracked coriander seeds, yellow mustard seeds, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and brown sugar.
2. Mix Well: Stir the spices together until they are evenly distributed.

Smoking the Corned Beef Brisket

Now for the fun part! Smoking the corned beef brisket is where the magic happens. The low and slow cooking process infuses the meat with smoky flavor and breaks down the tough connective tissue, resulting in a tender and juicy brisket. I prefer using a blend of oak and hickory wood chips for smoking corned beef, but you can use your favorite wood. Make sure to soak the wood chips in water for at least 30 minutes before adding them to the smoker.

1. Prepare the Smoker: Preheat your smoker to 225-250°F (107-121°C). I aim for 225°F for a longer, slower cook. Add the soaked wood chips to the smoker according to your smoker’s instructions.
2. Apply the Rub: Generously rub the spice mixture all over the corned beef brisket, making sure to coat all sides. Press the rub into the meat so it adheres well.
3. Smoke the Brisket: Place the brisket directly on the smoker grate, fat side up. This will help to baste the meat as it cooks.
4. Maintain Temperature and Smoke: Maintain a consistent temperature of 225-250°F (107-121°C) in the smoker. Add more wood chips as needed to maintain a steady stream of smoke.
5. Monitor Internal Temperature: Smoke the brisket for about 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). Use a meat thermometer to check the temperature. The brisket should be probe tender, meaning the thermometer should slide in easily with little resistance.
6. The Stall: You might encounter “the stall” during the smoking process, where the internal temperature plateaus for a couple of hours. This is normal. Don’t increase the temperature of the smoker. Just be patient and let the brisket cook through it.
7. Wrapping (Optional): Some people like to wrap the brisket in butcher paper or aluminum foil when it reaches the stall to help it cook faster and retain moisture. If you choose to wrap, do so when the internal temperature reaches around 160-170°F (71-77°C). I personally prefer to wrap in butcher paper as it allows the brisket to breathe a little and develop a better bark.

Resting the Brisket

Resting the brisket is just as important as smoking it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Don’t skip this step!

1. Remove from Smoker: Once the brisket reaches the desired internal temperature and is probe tender, remove it from the smoker.
2. Wrap in Towels: Wrap the brisket in a clean towel or two.
3. Rest in a Cooler: Place the wrapped brisket in a cooler. This will help to keep it warm and allow it to rest properly.
4. Resting Time: Let the brisket rest for at least 1-2 hours. The longer it rests, the better. I often rest mine for 3-4 hours.

Slicing and Serving

Now for the best part – enjoying your hard work! Slicing the brisket correctly is crucial for tenderness. Always slice against the grain. The grain of the meat runs in different directions in different parts of the brisket, so pay attention and adjust your slicing angle accordingly.

1. Identify the Grain: Before slicing, take a look at the brisket and identify the direction of the grain.
2. Slice Against the Grain: Using a sharp knife, slice the brisket against the grain into thin slices, about 1/4 inch thick.
3. Serve Immediately: Serve the sliced smoked corned beef brisket immediately on rye bread with Swiss cheese, sauerkraut, Russian dressing or Thousand Island dressing, and deli mustard.

Serving Suggestions:

• Classic Reuben Sandwich: This is the quintessential way to enjoy corned beef. Layer the sliced brisket with Swiss cheese, sauerkraut, and Russian dressing on rye bread. Grill or toast until the bread is golden brown and the cheese is melted.
• Corned Beef Hash: Dice the leftover corned beef and mix it with potatoes, onions, and peppers. Fry until crispy and serve with a fried egg on top.
• Corned Beef and Cabbage: While this recipe focuses on smoking the brisket, you can also use it in a traditional corned beef and cabbage dish. Simply simmer the smoked brisket with cabbage, potatoes, carrots, and onions until tender.
• Corned Beef Tacos: Get creative and use the smoked corned beef in tacos! Top with your favorite taco toppings, such as salsa, guacamole, and sour cream.

Tips and Tricks:

• Don’t Overcook: Overcooked brisket will be dry and tough. Use a meat thermometer to monitor the internal temperature and remove the brisket from the smoker when it reaches 195-205°F (90-96°C).
• Be Patient: Smoking brisket takes time.

Conclusion:

And there you have it! This smoked corned beef brisket recipe is more than just a meal; it’s an experience. From the initial brining process to the smoky, tender perfection achieved on the smoker, every step is designed to deliver a flavor explosion that will leave you and your guests wanting more. I truly believe this is a must-try recipe for anyone who appreciates the art of slow cooking and the magic of smoked meats. Why is it a must-try? Because it elevates the humble corned beef to a whole new level. Forget the boiled, sometimes bland, versions you might be used to. Smoking infuses the brisket with a depth of flavor that’s simply unparalleled. The combination of the salty, savory corned beef cure with the rich, smoky notes creates a symphony of tastes that will tantalize your taste buds. Plus, the low and slow cooking process ensures that the brisket becomes incredibly tender, practically melting in your mouth. But the best part? This recipe is incredibly versatile! While I’ve outlined my preferred method, feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Classic Reuben Sandwich: Of course, you can’t go wrong with the classic Reuben! Pile slices of your smoked corned beef brisket high on rye bread with sauerkraut, Swiss cheese, and Russian dressing. Grill or pan-fry until golden brown and the cheese is melted. It’s a match made in heaven! * Corned Beef Hash: Transform your leftovers into a hearty and satisfying corned beef hash. Dice the brisket and combine it with potatoes, onions, and peppers. Fry it all up in a skillet until crispy and golden brown. Top with a fried egg for an extra touch of richness. * Corned Beef Tacos: For a fun and unexpected twist, try using your smoked corned beef brisket in tacos! Shred the brisket and serve it on warm tortillas with your favorite toppings, such as salsa, guacamole, and cilantro. * Corned Beef and Cabbage Rolls: Instead of the traditional boiled corned beef, use your smoked brisket to fill cabbage rolls. The smoky flavor will add a unique and delicious dimension to this classic dish. * Spice it Up: Experiment with different wood chips for smoking. Hickory and mesquite will impart a stronger, more intense smoky flavor, while apple or cherry wood will provide a sweeter, more subtle smoke. You can also adjust the spices in the corned beef cure to suit your preferences. Add a pinch of red pepper flakes for a little heat, or a touch of brown sugar for a hint of sweetness. * Corned Beef Poutine: A Canadian classic with a smoky twist! Top french fries with cheese curds, gravy, and generous portions of your shredded smoked corned beef brisket. This is a guaranteed crowd-pleaser. I’m so excited for you to try this recipe and experience the incredible flavor of smoked corned beef brisket for yourself. Don’t be intimidated by the length of the recipe; it’s actually quite simple, and the results are well worth the effort. Once you’ve given it a try, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the blog. Let me know what variations you tried and how they turned out. I’m always looking for new and creative ways to enjoy this delicious dish. Happy smoking! I can’t wait to see what you create!

Print