Smoked Corned Beef Brisket

This smoked corned beef brisket uses minimal ingredients and is relatively easy. Smoking it adds a ton of flavor that you don’t get by cooking it the traditional way. Since it only contains meat and spices, it’s naturally dairy-free and gluten-free. Photos and blog post updated in February 2025.

This post previously had photos in which the brisket wasn’t cut correctly (thanks to a photographer who wasn’t paying attention). The photos pained me every time I looked at them. So, I’ve had those updated, and I added a bit more helpful information to the post.

There’s now also a spice rub option that’s a tiny bit more traditional. The original version included black pepper, garlic powder, onion powder, paprika and cayenne.

The new one omits the cayenne, with ground coriander and ground mustard seeds in its place. That’s more traditional, but I do prefer it the original way. 

So, I’ve listed both options in the recipe box below.

What is corned beef?

And where does the term “corned” come from? It’s a term used when the meat is salted with large kernels or “corns” of salt. So corned beef is basically a salt-cured and seasoned beef brisket.

It’s often simmered for hours until tender and served with cabbage or other vegetables. This smoked recipe adds a deep, rich flavor with a perfect balance of smokiness and spice.

How to pick the best corned beef

A brisket consists of two main parts: the flat cut and the point cut. You don’t want to buy a whole brisket because that would take a massive amount of time to smoke.

You can usually choose between flat cut and point cut. Here’s a breakdown of the differences between the two.

Flat Cut (First Cut)

• Appearance – the flat cut is a leaner, more uniform, and rectangular piece of meat.
• Fat content – it has less marbling and a thinner layer of fat on one side.
• Texture – because it’s leaner, it can be a bit firmer but is still tender when cooked properly.
• Use – it’s often preferred for slicing and is great for corned beef and pastrami dishes because it provides clean slices and has a more consistent texture.
• Cooking – cooks more evenly due to its uniform shape.

Point Cut (Second Cut)

• Appearance – the point cut is thicker, more triangular in shape, and has a more irregular texture.
• Fat content – it has more marbling and a thicker fat cap, which contributes to a richer flavor.
• Texture – more tender and juicy due to the higher fat content.
• Use – it’s often used for making burnt ends and pulled beef.
• Cooking – can be a bit trickier to cook evenly because of its irregular shape but delivers amazing flavor when cooked low and slow.

If you want leaner, sliceable corned beef with clean, tidy pieces, go for the flat cut.

If you prefer a moist, more flavorful corned beef with a bit of extra richness, go for the point cut.

Wood choices

I used hickory for this corned beef recipe, but there are several options you can choose from. Each one will give you a slightly different flavor.

• Hickory – a classic choice for smoking, hickory imparts a strong, smoky flavor that works well with the robust taste of corned beef. Almost always great for smoking brisket and other red meats!
• Oak – another strong wood, oak provides a medium to strong smoky flavor that is less intense than hickory but still adds a wonderful depth to the meat.
• Cherry – this gives a mild to medium smoke flavor with a hint of sweetness, which can balance the savory spices of the corned beef.
• Apple – apple wood produces a mild and slightly sweet smoke that pairs nicely with the spices used in corned beef. It’s a good option if you prefer a more subtle smoke flavor.
• Pecan – pecan wood offers a rich and nutty flavor similar to hickory but milder. It can add a unique and tasty dimension to your smoked corned beef.
• Maple – maple wood provides a light and sweet smoke that can complement the spices of corned beef without overpowering its natural flavors.

Why you need to soak the meat

If you buy corned beef (as opposed to making it from scratch by yourself), then it’ll be very salty. Some people like it super salty.

But if you want a regular level of saltiness, it’s essential to soak it to reduce the saltiness for the best results. Otherwise, it’ll just be way too salty.

So if this is your first time making smoked corned beef brisket or if you already know you don’t want it super salty, all you have to do is soak it in water for 2-3 hours and exchange the water hourly. You can soak it for up to 24 hours.

How to prepare corned beef

After soaking the meat, rinse it in cool running water and pat it dry. Preheat the smoker to 275 °F (135 °C).

While the smoker is preheating, mix together the rub ingredients. Rub the seasoning mix thoroughly on both sides of the brisket. Once the smoker is at the right temperature, place the meat on the smoker.

Brisket contains strong muscle fibers, making it tough, which is why it is usually slow-cooked at a low temperature to help get that amazing taste and tender texture.

You should smoke the meat until you read an internal temperature of 160 °F (71 °C) for about 2 to 3 hours. But don’t stop there.

You’ll then wrap the meat in foil and smoke again until you reach an internal temperature of 200-205 °F (93-96 °C), which usually takes another 2 to 3 hours.

Remove the foil and let it rest for 30 minutes or up to 2 hours before you slice and serve. It’s best to slice the meat right before serving.

Knowing how to slice the meat is as important as the entire smoking experience. 

How to slice corned beef brisket

First, the knife actually matters, so make sure it’s a serrated knife, not one with super small ridge-like teeth. You want a smooth, serrated edge to slice right through the meat without tearing it to shreds. As I said before, the full brisket is made up of two overlapping muscles, the point and the flat. Because the grain runs in two different directions, it makes slicing the meat a little tricky. 

So now you’re ready to slice. First, cut the brisket in half, then slice across the flat against the grain.

Then, turn the point of the brisket 90 degrees and cut it in half. Slice along the point to make sure you’re slicing against the grain. This ensures tender and mouth-watering corned beef. If you slice it the wrong way, the meat will probably be tough and chewy.

How to reheat

1. Preheat the oven to 275 °F (135 °C).
2. Put the brisket in a large baking dish, roasting pan, or something like that and add a little beef broth or water (about 1/4 cup) to keep it moist.
3. Cover the dish tightly with foil. Heat for 30–45 minutes or until the internal temperature reaches 160°F (71°C).

The 160 °F (71 °C) recommendation isn’t about food safety — it’s about texture, moisture, and the best eating experience.

Smoked corned beef brisket has fat and collagen that re-soften and become juicy around 150–160 °F. If you only heat it to, say, 120–130 °F, it might feel firmer and less tender.

5 from 122 votes

Smoked Corned Beef Brisket

Author Erin Dooner

Course Main Course

Cuisine American

Servings 10 people

Print Recipe

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Prep Time 20 minutes mins

Total Time 9 hours hrs 30 minutes mins

This smoked corned beef brisket is simple to make with minimal ingredients and delivers incredible flavor that traditional cooking methods can't match.

Ingredients

• ▢ 4 to 5 pounds (1815-2270) corned beef brisket

More traditional spice rub:

• ▢ 2 tablespoons black pepper
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon paprika
• ▢ 1 1/2 teaspoons ground coriander seeds optional
• ▢ 1 teaspoon ground mustard seeds optional

Original spice rub:

• ▢ 2 tablespoons black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon paprika
• ▢ 1/2 teaspoon cayenne

For the smoker:

• ▢ wood chips that have been soaked 1 hour before turning on the smoker

Instructions

• If you think corned beef is typically too salty or if this is your first time making smoked corned beef brisket, you should soak the meat to extract some of the salt. To soak, get out a large pot or baking dish big enough for the meat. Rinse the meat under cool running water. Place it in the dish or pot. Cover the meat with water and let it soak for 2-3 hours, exchanging the water hourly. You can let it soak in the fridge for up to 24 hours. One hour before you're done with the soaking, soak the wood chips and drain. When the meat is almost done soaking, prepare the smoker.
• Place a drip pan in the smoker if available. Add the soaked hickory chips to the smoker. For charcoal smokers, place the wood chips directly on the hot coals. For electric smokers, place the chips in the designated wood chip tray or box.
• While it's preheating, mix together the rub ingredients in a little bowl.
• Remove the meat from the water, rinse and pat very dry with paper towels.
• Trim any excess fat, if needed, but don't remove it all. Don't trim too much because the fat cap is what keeps it tender.
• Rub the seasoning all over the brisket.
• Right before you place the brisket on the smoker – add the drained wood chips. Place the meat in the smoker and smoke until the internal temperature reaches 160 °F (71 °C). This will take 2-3 hours and depends on the size of the meat.
• Wrap the meat in foil. Double wrap it (2 layers of foil) tightly. This helps prevent the liquid from flowing everywhere in case you poke or tear the foil.
• Smoke until you reach an internal temperature of 200-205 °F (93-96 °C). This will take another 2-3 hours and depends on the size of the meat.
• Remove from the smoker and let rest for 30 minutes and up to 2 hours before slicing.
• First cut the brisket in half, then slice across the flat against the grain. Then turn the point of the brisket 90 degrees and cut in half and slice along the point to ensure slicing against the grain. This ensures a tender and mouth-watering corned beef.
• Cool leftovers completely and then refrigerate in an airtight container for up to 4 days.

Notes

• Hickory, oak, cherry, apple, pecan and maple are good wood choices.
• As with all smoked recipes, please cook according to temperature and not by time.
• If you made this recipe before February 25, 2025 and want to make it exactly the same, choose the original spice rub. If you'd like a more traditional version, choose the traditional spice rub.

Nutrition

Calories: 373kcalCarbohydrates: 3gProtein: 27gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 98mgSodium: 2210mgPotassium: 603mgFiber: 1gSugar: 0.1gVitamin A: 252IUVitamin C: 49mgCalcium: 30mgIron: 4mg

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