Corned Beef from the Smoker
I bet you tried corned beef before, but have you tried this Smoked Corned Beef Hybrid? It is 1000 times better than cooking the traditional way. Combining two of the best, corned beef and pastrami in one meal.
Equipment
- measuring cups and spoons
- large pot, baking dish or Dutch oven
- large zip lock bag
- skillet
- wood pellet smoker
- boning knife
- aluminum foil
- tongs
- meat thermometer
Ingredients
- 1 Brisket whole
- 2 tsp Curing Salt Prague Powder #1
- Gallon Distilled Water
- 1 1/2 cup Kosher salt coarse
- 1/2 cup Brown Sugar
- 3 Garlic cloves
- ⅓ cup Pickling spice
- Black Pepper coarse grind
Pickling Spice
- 1 tbsp Yellow mustard seeds
- 1 tbsp Allspice whole
- 1 tbsp Juniper berries
- 2 tsp Coriander seeds
- 2 tsp Peppercorns whole
- ½ tsp Red pepper flakes crushed
- ½ tsp Ginger ground
- 6 Cloves whole
- 4 Cardamom pods
- 3-4 Bay leaves crumbled
- 2-3 Star anise
- 1 Cinnamon stick
Braising Liquid
- 3 cups beef broth
- 1 cup apple cider
Instructions
- Prepare the pickling spice
- Combine all the ingredients in a glass jar; remove ⅓ cup of the picking blend and dry roast them in a skillet for few minutes
- Prepare the brine
- To a large stock pot, add distilled water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
- Place the trimmed brisket inside a large food safe container or large sealable plastic bag. Pour cooled brining liquid over the meat and cover or seal.
- Make sure all the meat is fully submerged in the liquid. You may need to use a glass plate on top of the meat to prevent it from floating up
- Store in a refrigerator for 5-10 days,
- Everyday turn the brisket over to ensure even brining
- After 7-10 days remove the brisket from the brine. Rinse it thoroughly under cold water. You can also soak the brisket in cold water for a few hours or overnight. This will help reduce the saltiness of the meat.
- Preheat the smoker to 225F and high smoke setting. I recommend hickory, pecan, oak, or cherry wood pellets.
- Coat the brisket with seasoning of your choice. It can be coarse ground pepper mixed with garlic powder or you can crush some of the prepared pickling spice and apply it to the brisket.
- Once the smoker is preheated, place the seasoned brisket directly on the grates.
- Close the smoker lid and maintain a consistent temperature throughout the smoking process.
- Use a meat thermometer to monitor the internal temperature of the corned beef brisket. Smoke until the internal temperature reaches 160F
- Once the brisket reaches 160°F (71°C), transfer it to a deep roasting pan or Dutch oven. Pour a liquid over the brisket, such as beef broth, water, or beer, until it's about halfway submerged.
- Cover the roasting pan or Dutch oven with a lid or aluminum foil to trap the steam and moisture.
- Return the pan to the smoker. Continue cooking the brisket until it reaches an internal temperature of 205°F (96°C).
- Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest, covered, for about 15-30 minutes. This allows the juices to redistribute and ensures a moist and tender end result.
- After resting, slice the smoked corned beef brisket against the grain into thin slices. Serve it hot with the cooking liquid as a flavorful sauce or gravy, along with your favorite side dishes.
Notes
Plan ahead, you need at least one week for the curing process.
Don't forget to flip the brisket daily to ensure even brining.
Low and slow, don't rush the smoke and the braising. Monitor the meat temperature with food thermometer to know when it is done. Be patient!
Experiment with the brisket seasoning. I only used coarse black pepper this time, but there is no rules. Season corned beef with what you like!
Nutrition
Serving: 8ozCalories: 429kcalCarbohydrates: 18gProtein: 48gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 141mgSodium: 21407mgPotassium: 834mgFiber: 2gSugar: 13gVitamin A: 53IUVitamin C: 1mgCalcium: 65mgIron: 5mg
Tried this recipe?Let us know how it was!