Smoked Corned Beef Brisket Recipes

SMOKED CORNED BEEF WITH PASTRAMI RUB RECIPE

Steps:

• Remove the corned beef from the package and rinse under cool running water. In a large baking dish or pot, place the beef and cover with filtered water. Allow the beef to soak in order to remove the salt for 2 hours. Change the water at 60 minutes.
• Remove a rack from your smoker and place it on a counter with paper towels beneath it. Give one last rinse in cool running water to the brisket and pat dry with clean paper towels. Place the corned beef, fat side up, on the rack and allow it to air dry while making your rub and preparing your smoker.
• Mix the pepper, coriander, paprika, brown sugar, onion and garlic powder together in a small bowl. Rub all surfaces of the beef with the wet mustard. Pat the dry rub into the mustard to completely cover the brisket. The mustard will help the rub to adhere to the beef and add a great deal of flavor. Allow the dressed corned beef to rest on the rack while you prepare your smoker.
• Electric Smoker: Fill the water bowl halfway with equal parts water and ale. Add wood chips to the side tray. Close the door. Open the top vent and preheat the smoker to 225°F.
• Charcoal Smoker: Soak your wood chips in water for 30 to 60 minutes. Place coals on one side of the smoker or grill and fire it up. I recommend using a charcoal chimney to light the coals. Add a loaf style, disposable foil pan half filled with equal amounts of water and ale to the cool side of the smoker, where the meat will cook indirectly. Add some of the soaked wood chips to the hot coals or place them in a foil packet with a few holes in the top. Close the lid and open the top vent. Preheat the smoker to 225°F. Alternatively, use a Masterbuilt charcoal smoker that has a built-in water bowl and a charcoal pan.
• Place the rack with the prepared corned beef brisket in the smoker. It should be offset from the coals in a charcoal grill/smoker. If your smoker has a digital probe thermometer insert it into the thicker portion of the meat. Place the lid on or close the door and set the timer for 1 hour. At 1 hour check the water bowl/pan, wood chip supply, and coals. Replenish these if needed and continue to smoke for 3 more hours, checking every 60 minutes for replenishing of liquid, chips, and coals. Be sure to keep checking the thermometer. You want the beef to read between 185°F and 195°F internally.
• Note: Some recipes will say the beef is finished at 160°F. That is a fine temperature for softer cuts of beef. However, this semi-tough cut of meat really benefits from longer cooking and a higher finishing temperature.
• Remove the corned beef to a cutting board and tent it with aluminum foil. Let the meat rest covered for a minimum of 20 minutes and up to 2 hours before slicing and serving. This allows for the juices to get reabsorbed by the muscle fibers.
• Slice and serve in a sandwich or with boiled potatoes and cabbage. A New York deli style pastrami sandwich recipe follows. If you have lots of leftovers, it helps to lightly steam the pastrami slices before making sandwiches the next day. Or, you can freeze the leftovers.

SMOKED CORNED BEEF BRISKET

Steps:

• Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
• Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke for 2 hours.
• Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.