This smoked corned beef recipe is the last recipe you’ll need to make a flavorful smoked corn beef brisket for St. Patrick’s Day. You’ve heard of smoked brisket and smoked pastrami, but have you ever considered making a smoked corn beef brisket? Patricks Day or any time of year!.
With this simple recipe for smoked corned beef, you can smoke your corned beef brisket if you like the idea but aren’t sure you want to shell out a lot of money for a big brisket or maybe you don’t want to spend days brining a brisket to make pastrami.
By purchasing a corned beef brisket, you can avoid the week-long brining process necessary to make a quality pastrami. Instead, you can go straight to smoking it!.
The flat (the lean part) and point/deckle (the fatty, flavorful part) of the brisket are both included in a whole brisket. A full brisket is more expensive and can take up to 16 hours to smoke, which may be too much for someone who is single or has a small family. [feast_advanced_jump_to].
Ingredients Corned Beef Brisket
- 1 corned beef brisket point, 3 to 5 pounds
- 3 tablespoons ground black pepper
- 2 tablespoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon ground mustard seeds
- 1 cup water
- 1 cup beef stock
- handful oak, pecan or hickory wood chunks
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Preparation List Steps Show Photos: On Off Step
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Can you smoke a store bought corned beef brisket?
By purchasing a corned beef brisket, you can avoid the week-long brining process necessary to make a quality pastrami. Additionally, a whole brisket consists of both the flat (the lean part) and the point/deckle (the fatty, more flavorful part of the brisket). It can take 16+ hours to smoke!.
How long do you smoke a corned beef or pastrami?
Turn your meat over with the fat side down to protect it while you grill or roast. Cooking with the fat side down shields the meat from the intense heat produced by the fire because the majority of cookers and barbecue pots generate heat from below.
Do you smoke corned beef fat side up?
Although “fork-tender” is a reliable indicator of doneness, use a food thermometer to be certain. Before removing meat from the heat source, all raw corned beef must be cooked to a minimum internal temperature of 145 °F as measured with a food thermometer.