Smoked Corned Beef – Tender, Juicy, and Packed with Bold Flavor
Smoked corned beef is a rich, smoky twist on the classic brined brisket — tender, juicy, and full of bold flavor perfect for BBQs or festive feasts.
- Prep Time: 30 minutes (plus soaking time)
- Cook Time: 8–10 hours
- Total Time: 9–11 hours
- Yield: 8–10 servings 1x
Ingredients
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1 (4–5 lb) corned beef brisket
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2 tbsp black pepper
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1 tbsp paprika
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1 tbsp garlic powder
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1 tbsp brown sugar (optional)
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1 tsp mustard powder
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2 tbsp yellow mustard (optional, for binder)
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Wood chips (hickory, oak, or cherry)
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¼ cup beef broth (optional, for wrapping)
Instructions
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Rinse and optionally soak corned beef in cold water for 4–8 hours. Pat dry.
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Coat with mustard if using, then apply dry rub evenly on all sides.
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Preheat smoker to 225°F and prepare wood chips.
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Smoke brisket fat side up until internal temp reaches 160–165°F (about 4–5 hours).
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Wrap brisket with foil or butcher paper, adding broth if desired.
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Continue smoking until internal temp reaches 195–203°F (about 3–4 more hours).
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Remove and rest, wrapped, for at least 45 minutes.
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Slice against the grain and serve.
Notes
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Soak overnight for less salt.
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Use cherry wood for sweet-smoky flavor and red hue.
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Serve with slaw, potatoes, or in sandwiches.