Smoked Corned Beef
Smoked corned beef takes the classic brined beef roast and slowly smokes it to impart a whole new level of flavor!
- 4-5 pound corned beef brisket uncooked
- Fruit wood chips
- water as needed
- 3 carrots
- 6 red potatoes
- 1 onion
- ¼ cabbage
Preheat smoker to 275 degrees, add water to the smoker's water pan to help maintain a consistent temperature and add wood chips for smoking.
Most store-bought corned beef briskets will include pickling spices inside the packaging. Remove these spices and set them aside. Then rinse the brisket under cold water to remove any excess salt, and pat dry with a paper towel.
Set the beef brisket on the smoker rack with the fat cap facing up and let smoke for 3 to 4 hours, until the corned beef reaches 165 degrees.
Chop your vegetables and place them in an aluminum foil pan along with reserved pickling spices. Add the brisket along with enough water to fill half of the pan. Cover tightly with foil and return to the smoker for another 3 to 4 hours.
The smoked corned beef brisket is done with it is easily pierced with a fork with minimal resistance. The final meat temperature will be around 190-205 degrees.
Remove the corned beef from the smoker and let rest for 30 minutes while keeping it covered, then slice and serve with vegetables.
I recommend purchasing a flat cut corned beef brisket rather than the brisket point cut. Flat cuts are easier to slice due to having a more consistent thickness and are less fatty.
It is also best to let the brisket come to room temperature prior to smoking, but this is not required.
Use my homemade corned beef recipe if you wish to brine your own brisket rather than purchasing one from the grocery store.
Calories: 777kcal | Carbohydrates: 41g | Protein: 49g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3747mg | Potassium: 2056mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5148IU | Vitamin C: 117mg | Calcium: 72mg | Iron: 7mg