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Smoked Corned Beef
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Smoked Corned Beef Brisket

Course Main Course
Cuisine American
Keyword brisket, corned beef
Prep Time 20 minutes
Total Time 9 hours 30 minutes
Servings 10 people

Ingredients

  • 4-5 pounds corned beef brisket
  • 2 tablespoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • hickory chips that have been soaked 1 hour before turning on the grill

Instructions

  • 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 1 hour. This is so that the meat isn't so salty. Exchange the water and let it sit for 1 or 2 more hours. One hour before you're done with the soaking, soak the hickory chips and frain. When the meat is almost done soaking, prepare the grill.
  • Preheat the smoker to 275 °F (135 °C).
  • I used indirect heat and a convEGGtor (see post for details) with the feet up. Once the fire is established, put in the convEGGtor. Insert it upside down (so with the legs up and the flat section down). I put a disposable foil pan on top of the convEGGtor in order to catch the drippings and help with clean-up. Install the cooking grate and then get the smoker running smoothly at 275 °F (135 °C).
  • While it's preheating, mix together the rub ingredients in a little bowl.
  • Remove the meat from the water, rinse and pat dry.
  • 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 on both sides.
  • 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 195 °F (91 °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.