how to make  smoked corned beef 

Flavor explosion Satisfying texture It is Corned Brisket!

why you will love smoked corned brisket



- prepare the pickling spice, crush lightly before dry roasting - prepare the brine; bring to a boil, lower to simmer and cook until salt and sugar have dissolved. - set aside to cool completely - place the brisket inside of a food safe bag or large container

Step by Step

- Pour completely cooled brining liquid over the meat and cover or seal - Store in a refrigerator for 7-10 days, – Everyday turn the brisket over to ensure even brining - After 7-10 days remove corned beef brisket from the brine - rinse under cold water - season with coarse black pepper

Step by Step

- preheat the smoker to 225F and high smoke - smoke beef until IT is about 160F - prepare braising liquid and veggies - place brisket in a deep pan, add liquid and veggies; cover with foil and let it smoke until IT is 205F - remove from the smoker, rest at least 30 min, slice and enjoy

Step by Step

- beef broth - beer - apple cider - vegetable broth - wine - water

What braising liquid can I use

- chose well marbled brisket, fat = flavor - use brine solution with the right balance of salt, sugar and spices -  don't rush the brining (allow 5-7 days)  - ensure the entire brisket is fully submerged in the brine - flip the brisket daily to ensure even brining - rinse to remove excess salt - braise for flavor, experiment with the braising liquid - rest after the smoking is done, slice against the grain

top tips for making corned beef

- classic with cabbage, carrots and potatoes - as a sandwich - make a hash with fried egg - tacos - Corned Beef and Potato Soup - Casserole

How to best enjoy Smoked Corned Beef