In the US we love our brisket, thats no secret. We also love getting festive. As a lot fo us have Irish heritage somewhere down the line, St Patricks day is huge.
What better way to celebrate your next St Patricks day (March 17) with an Irish inspired smoked corned beef. This is a beautifully flavoured super simple recipe that pairs well with a dark stout, smooth whiskey or even a combination of the two.
To get in the real Irish spirit the perfect side dish to this meat is cabbage boiled in the brine, and a good helping of mashed potatoes.
Smoked Corned Beef Recipe
This is the perfect recipe to pay homage to our Irish roots. This recipe does require 3 days for brining so make sure you take that into account before making this recipe.
Prep Time1 hr 4 mins
Cook Time6 hrs
Resting Time1 hr
Total Time7 hrs 4 mins
- 1 beef brisket around 4 pounds
- 1/4 cup Irish whiskey or more to taste
- 1-1/4 cups coarse salt
- 1/2 cup brown sugar
- 1 tablespoon pink curing salt
- 1 gallon cold water
- 4 tablespoons pickling spice
In a large pot mix together brown sugar, curing salt, pickling spice and whiskey. Over a medium- high heat bring to a boil, then let cool to room temperature.
Clean and trim your brisket. Once your brine has come to room temperature add in your brisket, cover and refrigerate for 3 days. Turn your brisket 180 degrees twice per day. (morning and night). You may need to weigh down your brisket to keep it submerged, the best way to do this is with a bag of ice held down with a heavy plate or pan.
After 3 days drain your brisket and discard your brine. Soak the brisket in fresh cold water for around 20 - 30 minutes, then drain again.
Preheat your grill or smoker to 250°F following your manufacturer's instructions for indirect grilling.
When you have reached temperature, place your brisket in fat side down. Smoke the brisket for about 4.5 hours and check the internal temperature. You are looking for an internal temperature of 180°F, this should take anywhere from 4.5 - 5.5 hours.
Once the brisket has reached temperature, wrap in butcher paper and continue to smoke for a further hour. Or until you have reached an internal temperature of 195°F.
When you are reached an internal temperature of 195°F keep your brisket in its butcher paper and rest for 1 hour (or at least 40 minutes if you really can't wait). Once well rested slice against the grain and serve immediately.
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