Corned BeefBrisket in the Smoker

 

I have been thinking about doing corned beef in the smoker.  I thought it unlikely that I would find corned beef in a grocery store at this time of year but I did. I did not want to make one from scratch for an experiment that might not turn our well. 

This one turned out OK.  Charlie said it was good.  I believe there might be some improvements the next time... if there will be a next time. Smoked corned beef is very different tasting than when boiled. 

This is the recipe I used for this smoker. It says to use the seasoning packet that comes with the corned beef.  This one didn't have one. I made a rub using 2 tablespoons coarse ground black pepper, 2 teaspoons granulated garlic, 1 teaspoon paprika and 1 teaspoon onion powder.  I used Worcestershire sauce instead of mustard.  The fat cap on this store bought corned beef was a lot thinner than I would have had if I had made it from scratch

Smoking a corned beef brisket perfectly balances a rich, smoky bark with a tender, juicy bite. The secret is a two-step process: smoking it to build flavor, then braising it in liquid to reach a pull-apart tenderness without turning overly salty. 

Prep & Ingredients 

• 1 Corned Beef Brisket (typically 3 to 4 lbs)
• The Seasoning: Coarse ground black pepper, garlic powder, and the spice packet that comes with the beef
• The Binder (Optional): 1 tbsp of yellow mustard, Dijon, or Worcestershire sauce
• The Braise: 1 bottle of dark beer, beef broth, and 1/4 cup chopped onions 
• 1. Desalting 

Because corned beef is heavily salt-cured, soak it in cold water for 2 to 3 hours. Change the water once halfway through. Pat the meat completely dry with paper towels. 

2. Seasoning 

Rub your binder all over the meat. Coat generously with coarse black pepper, garlic powder, and the enclosed seasoning packet (skip any added salt, as the meat retains plenty from the cure). 

3. The Smoke 

1. Preheat your smoker (like a Traeger or Pit Boss) to 225°F. Use fruitwoods like apple or cherry for a sweet, subtle smoke, or hickory for a bolder profile.
2. Place the brisket on the grates fat-side up.
3. Smoke until the internal temperature hits around 160°F—this usually takes about 3 hours. 
   4. The Braise
4. Transfer the brisket into a large aluminum foil pan.
5. Pour your dark beer, chopped onions, and a splash of beef broth into the pan (liquid should come about halfway up the sides).
6. Cover the pan tightly with heavy-duty aluminum foil.
7. Return to the smoker and increase the smoker temperature to 275–300°F. Continue cooking for another 2 to 3 hours until the internal temperature reaches 200–205°F, or until the meat is fork-tender. 
   5. Rest & Slice 

Remove from the smoker and let the brisket rest in the covered pan for 15–20 minutes. Slice it thinly against the grain and serve