Smoked Corned Beef – A Bold, Flavor-Packed BBQ Favorite
Smoked corned beef is a smoky, tender twist on a classic brisket, perfect for BBQs, sandwiches, or hearty dinners.
- Prep Time: 20 minutes (plus soak time)
- Cook Time: 7–8 hours
- Total Time: 8–12 hours
- Yield: 6–8 servings 1x
Ingredients
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3–4 lb corned beef brisket (flat or point cut)
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2 tbsp yellow mustard
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1 tbsp coriander seeds
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1 tbsp black peppercorns
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1 tsp mustard seeds
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1 tsp smoked paprika
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1 tsp garlic powder
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Wood chips (hickory, oak, or cherry)
Instructions
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Rinse and soak corned beef in cold water for 4–12 hours to reduce salt. Pat dry.
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Rub mustard on all sides of the brisket. Apply spice rub evenly.
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Preheat smoker to 225–250°F. Add wood chunks or chips.
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Smoke beef until internal temperature reaches 165°F (about 4–6 hours).
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Wrap brisket in foil or butcher paper and continue smoking until 200–205°F.
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Rest wrapped meat for 30–60 minutes before slicing against the grain.
Notes
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Soaking is essential to prevent oversalting.
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Pastrami variation: steam after smoking.
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Freezes well for up to 3 months