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Smoked Corned Beef 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.
Ok, 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.
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!
How Long To Smoke Corned Beef
Depending on the size of your corned beef, you should 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 200° F.
What Temperature To Smoke Corned Beef
Corned Beef is very forgiving with temperature but I have found that setting your smoker to 250° F is the sweet spot.
How To Smoke Corned Beef
Low and slow is the name the game here…but oh so worth the wait! For full recipe details, see the printable recipe card down below.
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. My favorite wood (or wood pellets) 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.
Remove corned beef from brine or packaging, rinse with cold water, and pat dry with paper towels.
Place Corned Beef in Preheated Smoker
Place corned beef directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for 3-4 hours until the meat reaches an internal temperature of 165° F.
Combine Broth + Pickling Spices
Mix beef broth and pickling spices in an aluminum pan. Take the corned beef off the smoker grate and place in the aluminum pan and cover tightly with aluminum foil.
Return Beef to the Smoker
Smoke for another 3-4 hours until the meat reaches an internal temperature of 200° F.
Let Meat Rest, Then Slice + Serve
Remove from smoker and let rest for 30 minutes. Slice corned beef against the grain and serve warm.
Side Dish Options
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.
Storing Leftover Corned Beef
If you plan to use the corned beef in sandwiches or as a snack, you may want to slice it before storing it. This will make it easier to portion out and use as needed.
To store in the fridge – 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!
I hope you love this Corned Beef variation! If you love the taste of smoked meat, this recipe will quickly become your new favorite! The printable recipe card is below. Have a great day, friends! 🙂
Smoked Corned Beef
- 3 lb corned beef
- pickling spices (packet that comes with beef)
- 2 cups beef stock
- 1 Smoker (I used a pellet smoker)
- Preheat your smoker to 250° F.
- Remove corned beef from packaging, rinse with cold water, and pat dry with paper towels.
- Place corned beef directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for 3-4 hours until the meat reaches an internal temperature of 165° F.
- Mix beef broth and pickling spices in an aluminum pan. Place corned beef in pan and cover tightly with aluminum foil.
- Smoke for another 3-4 hours until the meat reaches an internal temperature of 200° F.
- Remove from smoker and let rest for 30 minutes.
- Slice corned beef against the grain and serve warm.
Quick question… the spice packet that came with my corned beef is nowhere near 1/2 cup. Did you mean to say the quantity should be 1/2 cup? My packet is like 1-2 tablespoons…
Ginny, the packet that comes with your corned beef will be enough for that size. I originally had 1/2 cup (now removed) because I was making my own corned beef from scratch along with my own pickling spices.