Smoked Corned Beef Brisket Recipe

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Smoked Corned Beef Brisket is a fall apart tender, super flavorful meat that will take your corned beef and cabbage to a new level. Make your plans now to make this for St. Patrick’s Day! Corned Beef Hash the next day will never taste better.

You Need To Try Smoking Corned Beef Brisket

Using a smoker adds a rich, smoky flavor to the beef and gives it a unique texture and color. The smoking process can take several hours, depending on the size of the beef brisket and the desired level of smokiness so plan accordingly! But man oh man, I’m telling you…once you smoke your corned beef, you’ll never go back to boiling.

What is Smoked Corned Beef?

Smoked corned beef combines two cooking techniques: smoking and corned beef. Corned beef is a beef brisket that has been cured in a seasoned brine, typically made from salt, sugar, and various spices like peppercorns, mustard seeds, bay leaves and more. The curing process takes several days to a week, and it helps to tenderize the meat and infuse it with amazing flavor. Luckily for us, store-bought corned beef is readily available this time of year and can be a great shortcut.

Ingredients Needed for Smoked Corned Beef Brisket

It goes without saying that to smoke a brisket, you will need a smoker to cook it in. Besides that, here is what you’ll need to gather up.

• corned beef brisket– I used a 3 lb store-bought corned beef brisket. Make sure the size you choose will fit inside your smoker.
• pickling spices (the seasoning packet that comes with beef, or homemade)
• beef stock

if using the dry rub

• cinnamon stick
• bay leaf
• black peppercorns
• mustard seeds 
• cardamom pods
• coriander seeds 
• juniper berries 
• allspice berries 
• cloves
• chiles de arbol (or red pepper flakes)

Variations

• If you don’t have one or two of these spices on hand, that doesn’t mean you can’t still make this recipe. The flavor may differ a bit from mine, but you will still have a delicious corned beef because it’s likely already been brined in most of these spices.
• Feel free to experiment with different spice combinations to customize the flavor of your brisket.

Just a heads up…this rub is pretty spicy so if you’re sensitive to heat you could omit or maybe use just half of it.

How to Smoke Corned Beef Brisket

Low and slow is the name the game here…but oh so worth the wait! For full recipe details, including ingredient measurements, see the printable recipe card down below. I have instructions if you want to make a homemade rub, but feel free to eliminate this step completely and place a naked corned beef on the smoker. Here are step-by-step instructions for smoking a corned beef brisket:

1. Preheat Smoker + Remove Corned Beef From Brine

Preheat your smoker to 250° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup. I use a Traeger Wood Fired Pellet Grill. Remove corned beef from brine or packaging, rinse with cold water, and pat dry with paper towels. 

Pro Tip: My favorite wood pellets (or wood chips) to use for corned beef is Cherry or Apple, but any kind of fruit wood works well here. Honestly, whatever you have on hand will be fine. Beef is cool like that.

2. If Using a Rub, Toast Spices and Grind

Place all rub ingredients in small dry skillet and toast over medium heat, shaking pan occasionally being careful not to burn (do not walk away!). This should only take 2-3 minutes.

Transfer HALF of the spices to a spice grinder to achieve semi-fine powder for the rub. Alternatively, you can use a mortar and pestle if you prefer a rough grind. Reserve the other half of the whole spices for later on when you place brisket in liquid (see step #4).

3. Place Corned Beef in Preheated Smoker

Place corned beef directly on the smoker grate, fat side up and insert your smoker’s meat thermometer probe into the thickest part of the brisket. Smoke for 3-4 hours or until the meat reaches an internal temperature of 165° F. 

4. Combine Broth + Pickling Spices

Once your meat reaches 165° F, mix beef broth and pickling spices (either the other half of your homemade blend from above or the packet that comes with your beef) in an aluminum pan. Take the corned beef off the smoker grate and place in the aluminum pan. Reinsert your smoker’s meat thermometer probe into the thickest part of the brisket. Cover tightly with aluminum foil. 

5. Return Beef to the Smoker

Smoke for another 3-4 hours until the meat reaches an internal temperature of 203° F. 

5. Let Meat Rest, Then Slice + Serve

Remove from smoker and let rest for 30 minutes. Thinly slice corned beef against the grain with a sharp knife and serve warm.

How Long To Smoke Corned Beef

Smoking time will depend on the size of your corned beef, but you should expect to smoke it for about 6-8 hours total. The first 3-4 hours will be uncovered, directly on the grill grates, followed by another 3-4 hours covered in a pan of liquid, like broth. Corned beef is done when it reaches an internal temperature of 203° F. 

What temperature for Smoking a Corned Beef Brisket?

Corned Beef is very forgiving with temperature but I have found that setting your smoker to 250° F is the sweet spot.

What to Serve with This Smoked Corned Beef Recipe

Smoked corned beef is often served as a main course, sliced thinly and served with cabbage, potatoes and carrots. Make enough for leftovers so you can make homemade Reuben Sandwiches with Russian Dressing and of course Corned Beef Hash in the coming days. And don’t forget a festive dessert like my St. Patrick’s Day Cake Pops!

See 30 ideas for What to Serve with Corned Beef Brisket.

Storing Smoked Corned Beef Brisket

If you plan to use the corned beef in sandwiches or as a snack, you may want to slice it into thin slices before storing it. This will make it easier to portion out and use as needed.

To store in the fridge – Allow to cool to room temperature. Store in an airtight container. It will typically last for up to 4-5 days.

To store in the freezer – If you have a large amount of corned beef that you won’t be able to use within a few days, you can freeze it. Place the meat in an airtight container or freezer bag. It will keep in the freezer for up to 2-3 months.

More Recipes to Try on Your Smoker!

• Smoked Pork Butt
• Smoked Chicken Wings
• Smoked Ribs
• Smoked Arm Roast
• Smoked Prime Rib Roast
• Smoked Beef Tenderloin
• Smoked Turkey

So there you have it, folks! A delicious, fork tender smoked corned beef brisket recipe that’s sure to impress! The printable recipe card is below. Happy smoking, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.