Smoked Corned Beef

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Smoked Corned Beef is a falling apart, tender, super flavorful meat that will blow your mind Corned beef and cabbage to a new level. Now make your plans to make this for St. Patrick’s Day!

Ok, what is smoked corned beef?

Smoked corned beef combines two cooking techniques: smoking and corned beef. Corned beef is a brisket that has been cured in a flavored brine typically made with salt, sugar, and various spices such as peppercorns, mustard seeds, bay leaves, and more. The aging process takes several days to a week and helps tenderize the meat and give it amazing flavor. Luckily for us, store-bought corned beef is readily available this time of year and can be a great shortcut.

Using a smoker gives the beef a rich, smoky flavor and gives it a unique texture and color. The smoking process can take several hours depending on the size of the brisket and how smoked you want it to be, so plan accordingly!

How long to smoke corned beef

Depending on the size of your corned beef, you should add approx 6-8 hours total. First 3-4 hours uncovered directly on the cooking grates, followed by another 3-4 hours covered in a saucepan with liquid, such as broth. Corned beef is ready when it reaches a Internal temperature of 200°F.

What temperature to smoke corned beef?

Corned beef is very temperature forgiving, but I’ve found that Set your smoker to 250°F is the sweet spot.

How to smoke corned beef

Low and slow is the name of the game here… but it was worth the wait! See the printable recipe card below for full recipe details.

Preheat the smoker + remove the corned beef from the brine

Prepare smokers

Preheat your smoker to 250°F. Since every smoker is different, you should follow the manufacturer’s instructions when starting up. I use a Traeger wood pellet grill. My favorite wood (or wood pellets) for corned beef is cherry or apple, but any type of fruitwood works well here. Honestly, anything you have on hand will be fine. Beef is so cool.

Removed Corned beef from brine or packaging, rinse with cold water and pat dry with paper towels.

Place the corned beef in the preheated smoker

Location Corned beef directly on the smoking grate, bold side up and stick your incense thermometer inside probe. smoke for 3-4 hours until the meat reaches a Internal temperature of 165°F.

Beef brisket on a smoker rack with temperature probe

Combine broth + pickling spices

Mix beef broth And Put in spices in a (n aluminum pan. Take the Corned beef Remove the smoking grate and place in the aluminum pan and cover tightly with aluminum foil.

Beef brisket in aluminum pan with broth and pickled spices

Return the beef to the smoker

Smoke another 3-4 hours until the meat reaches a Internal temperature of 200°F.

Leave the meat to rest, then cut into slices + serve

Remove from smoker and Leave to rest for 30 minutes. Slice the corned beef against the grain and serve warm.

cooked corned beef resting on a cutting board

Side Options

Smoked corned beef is often served as a main course, thinly sliced and served alongside cabbage, potatoes and carrots. Make enough for leftovers so you can make your own Reuben sandwiches and corned beef hash in the coming days.

Storage of leftover corned beef

If you plan to use the corned beef in sandwiches or as a snack, consider slicing it before storing. This makes it easy to portion and use as needed.

For storage in the refrigerator – Store in an airtight container. It usually lasts for up to 4-5 days.

To store in the freezer – If you have a large batch of corned beef that you can’t use within a few days, you can freeze it. Place the meat in an airtight container or freezer bag. It keeps in the freezer for up to 2-3 months.

More recipes to try on your smoker!

I hope you love this corned beef variation! If you love the taste of smoked meat, this recipe will quickly become your new favorite! The printable recipe card is below. Have a great day, friends! 🙂

Take your corned beef to the next level by smoking it! The result is tender, super flavorful meat that will take your corned beef and cabbage to a new level.

equipment

1 smoker (I used a pellet smoker)

instructions

Preheat your smoker to 250°F.
Remove the corned beef from the packaging, rinse with cold water and pat dry with paper towels.
Place corned beef, fat-side up, directly on the smoker grate and plug in your smoker’s thermometer probe. Smoke for 3-4 hours until the meat reaches a Internal temperature of 165°F.
Combine the beef broth and salt spices in an aluminum skillet. Place the corned beef in the pan and cover tightly with aluminum foil.
Smoke another 3-4 hours until the meat reaches a Internal temperature of 200°F.
Remove from the smoker and let rest for 30 minutes.
Slice the corned beef against the grain and serve warm.

Nourishment

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