Smoked Corned Beef Recipe for Juicy Flavorful Brisket at Home

When you think of corned beef, you probably picture it simmered in a big pot with cabbage and carrots for St. Patrick’s Day. But have you ever tried smoked corned beef? This twist turns a familiar cut of meat into a tender, smoky masterpiece that’s juicy, flavorful and perfect for sandwiches or serving as a hearty main dish.

Smoked corned beef starts with a store-bought or homemade corned beef brisket. By slow-smoking it, you add layers of smoky depth while keeping the classic savory taste. If you love barbecue and traditional comfort food, this recipe combines both worlds beautifully.

What Is Smoked Corned Beef?

Corned beef is usually a beef brisket that’s been cured in a salty brine with pickling spices. Smoking it means you still get the salty, seasoned meat but with an extra rich smoky taste. Some call it “poor man’s pastrami” because pastrami is basically smoked corned beef with extra seasoning.

The beauty of smoked corned beef is that it’s easy to prepare. Most of the work happens on the smoker while you sit back and let the wood do its magic.

Ingredients You’ll Need

• 1 whole corned beef brisket (3 to 5 pounds), pre-brined and rinsed
• 2 tablespoons whole grain mustard
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Wood chips or chunks (hickory, oak, or apple work well)
• Aluminum foil

You can use the seasoning packet that often comes with store-bought corned beef, but a fresh dry rub gives more flavor.

How to Prepare Smoked Corned Beef

Step 1: Rinse and Soak

Most store-bought corned beef is very salty. To mellow the salt, take the brisket out of its packaging, discard the brine, and rinse the meat well under cold water. Some people like to soak it in fresh cold water for an hour or two, changing the water once or twice.

Pat the brisket dry with paper towels.

Step 2: Season the Meat

Combine mustard, black pepper, smoked paprika, brown sugar, garlic powder and onion powder in a small bowl. Coat the brisket with the mustard first to help the rub stick. Then rub the spice blend all over the meat.

Let it sit while you get your smoker ready.

Step 3: Prepare the Smoker

Preheat your smoker to 225°F. Add your wood chips or chunks. Hickory adds a strong smoky punch, oak gives medium smoke and apple or cherry wood adds a touch of sweetness that balances the salty meat.

When the smoker reaches temperature, place the brisket directly on the grill grates.

Step 4: Smoke Low and Slow

Smoke the corned beef at 225°F for about 3 to 4 hours or until it reaches an internal temperature of 165°F. At this point, wrap the brisket tightly in foil to hold in moisture and continue smoking for another 2 to 3 hours until it hits an internal temperature of 195°F to 200°F.

This low-and-slow approach breaks down the connective tissue, making the meat tender and juicy.

Step 5: Rest and Slice

Once done, remove the brisket from the smoker and let it rest wrapped in foil for at least 30 minutes. This keeps the juices inside the meat.

Use a sharp knife to slice the corned beef across the grain into thin slices. Serve hot with your favorite sides or chill it to make legendary smoked corned beef sandwiches.

Tips for the Best Smoked Corned Beef

• Don’t skip the soak: If you want a milder salt flavor, soaking is key. Some skip this step and get meat that’s too salty.
• Use a water pan: Placing a pan of water in your smoker helps keep the brisket moist during the long smoke.
• Choose your wood wisely: Stronger woods like mesquite can overpower the meat. Stick to milder woods like apple or oak for balanced smoke.
• Check temps with a meat thermometer: Brisket cuts can vary. Internal temp, not time, tells you when it’s done.

What to Serve with Smoked Corned Beef

Smoked corned beef pairs well with classic barbecue sides. Try it with:

• Creamy coleslaw
• Garlic mashed potatoes
• Roasted veggies
• Pickles or sauerkraut
• Fresh rye bread or sandwich rolls

Make It a Sandwich

One of the best ways to enjoy smoked corned beef is piled high on rye bread with spicy mustard and crisp pickles. You can also top it with Swiss cheese and melt it into a Reuben-style sandwich.

How to Store Leftovers

Wrap leftover smoked corned beef tightly and store it in the fridge for up to 4 days. It also freezes well for up to 3 months. To reheat, steam or gently warm in a skillet with a splash of broth to keep it moist.

Final Bite

Smoked corned beef is an easy way to give a traditional dish an upgrade that barbecue lovers will appreciate. It combines the brined, seasoned taste of classic corned beef with smoky layers that make every bite special.

Next time you want to impress at a cookout or holiday dinner, try putting this brisket on your smoker. Serve it sliced thin with mustard or stack it high on fresh bread for the ultimate sandwich. Once you taste that smoky twist, you’ll want to make smoked corned beef part of your regular smoker lineup.