Smoked Corned Beef (7 Simple Steps)

There is nothing like a corn beef sandwich! It is a flavor bomb, packed full of salty and beef goodness.

However, have you tried smoked corn beef?

It is even better than the original!

Pitmaster Patrick has mastered the art of brining brisket and smoking it to perfection!

This smoked corn brisket recipe might take 10 days but it’s 1000% worth it for its lip-smacking flavor!

Patrick describes it as almost orgasmic.

This is a super simple recipe that pairs well with a dark stout or smooth whiskey.

Below we have the 7 easy steps for smoked corned beef, so let get into it!

Can I Smoke a Corned Beef Brisket?

I can’t think of any reason you couldn’t cook corned beef on your smoker!

As we know, this type of meat is usually simmered low and slow on a stove top for hours. 

A low temp smoker is a very similar cooking environment to the stovetop, therefore it is a perfect swap out. 

Looking for an alternative? Smoking a beef roast is cheap, easy, and delicious!

Do You Know What Make a Good Corned Beef Recipe?

It’s all about the meat!

Corned beef is usually made from a cut of brisket. You have the option of using one of the three cuts, the flat, the point, and the packer.

Now the packer cut is the whole brisket, the flat is often leaner and has a consistency shape and the point is often quite thick

Try and use a flat-cut brisket, they are a good alternative for corned beef.

I find these cuts always cook move evenly and produce a move uniform shape.

What You Need to Make Smoked Corn Beef

1 gallon of water
1 1/2 cups kosher salt
4 Tablespoons pickling spice
4 teaspoons pink curing salt ( must be an exact level teaspoons)
4 garlic cloves (crushed) or 2 Tablespoons minced garlic
One 5-8 lb brisket
1 large onion or 2 medium ones

Ingredients for Picking Spice (Optional)

2 Tablespoons mustard seed
1 Tablespoon whole allspice
2 teaspoons coriander seeds
2 whole cloves
1 teaspoon ginger
1 teaspoon crushed red pepper flakes
1 bay leaf (crumbled)
1 cinnamon stick 2inches

Homemade Corn Beef Brisket Smoked (In Just 7 Steps)

Pitmaster Patrick helped us out with this EPIC recipe!

You do need 10 days to make this smoked corn beef but it’s defiantly worth it!

See the 7 steps below

Step 1: Create Your Pickling Mixture

Mix all the above ingredients (not including brisket) in a large pan on medium heat till all the salts are dissolved

Remove from heat and let cool the refrigerate it till cooled to 40*F.

You will want to get 2 large slow cooker bags one inside the other.

Step 2: Place Your Brisket In The Pickling Mixture

Place meat in the bottom of the bag. An extra pair of hands helps a lot.

You will then slowly dump the brine mix you made into the bag. Add the whole pan of brine.

Twist the top of the bag closed then use supplied bag ties and seal it with the minimal amount of air in the bag.

Step 3: Place In The Brisket The Fridge

  Set bag in fridge in a drawer where it can’t roll about.

For the next 10 days, you will rotate the meat in the bag (without opening it) once a day.

Step 4: On Day 10 Preheat Your Smoker

Day 10 you will preheat your smoker to 225-230*F

Step 5: Prep The Beef

Remove meat from bag and fridge then rinse with cold water.

Have an aluminum pan ready for the meat once rinsed.

Add 32 ounce of water to pan and meat.

Add 2 tablespoons of pickling spice!

Rinsing the corned brisket

Added the water into the pan

Added some of the pickling spice to the brisket – now ready to be smoked

Step 6: Smoke The Corn Beef

Cook on each side 1 1/2-2 hours or till internal temp reads 180*F (this is target temp range)

Step 7: Remove The Beef and Rest

Remove from smoker and let cool for 20 minutes then slice against the grain of the beef and enjoy!!

How to Cook Corned Beef in a Smoker

While this brisket recipe might seem a little bit time-consuming, it is all worth the effort!! 

Smoked Corned Beef Recipe

Want to do some special with your brisket? You have to try this smoked corn beef recipe.
This recipe does require 10 days for brining so make sure you take that into account before making this recipe (but it's 100& worth it!)
Prep Time3 d
Cook Time6 hrs
Resting Time1 hr
Total Time7 hrs 4 mins
Course: Main Course
Cuisine: Barbecue
Servings: 6
Calories: 250kcal
Author: Charlie

Ingredients

  • 1 gallon of water
  • 1 1/2 cups kosher salt
  • 4 Tablespoons pickling spice
  • 4 teaspoons pink curing salt must be a exact level teaspoons
  • 4 garlic gloves crushed or 2 Tablespoons minced garlic
  • One 5-8 lb brisket
  • 1 large onion or 2 medium ones

Instructions

  • Mix all the above ingredients (not including brisket) in a large pan on medium heat till all the salts are dissolved. Remove from heat and let cool the refrigerate it till cooled to 40*F.
  • You will want to get 2 large slow cooker bags one inside the other.
    Place meat in the bottom of the bag. An extra pair of hands helps a lot. You will then slowly dump the brine mix you made into the bag. Add the whole pan of brine.
    Twist the top of the bag closed then use supplied bag ties and seal it with a minimal amount of air in the bag.
  • Set bag in fridge in a drawer where it can’t roll about. For the next 10 days you will rotate the meat in the bag (without opening it) once a day.
  • Day 10 you will preheat your smoker to 225-230*F
  • Remove meat from bag and fridge then rinse with cold water. Have an aluminum pan ready for the meat once rinsed. Add 32 ounce of water to pan and meat.
    Add 2 tablespoons of pickling spice!
  • Cook on each side 1 1/2-2 hours or till internal temp reads 180*F (this is target temp range)
  • Remove from smoker and let cool for 20 minutes then slice against the grain of the beef and enjoy!!

Notes

Here is an additional recipe to make your own pickling spice
2 Tablespoons mustard seed
1 Tablespoon whole allspice
2 teaspoons coriander seeds
2 whole cloves
1 teaspoon ginger
1 teaspoon crushed red pepper flakes
1 bay leaf (crumbled)
1 cinnamon stick 2inches

Are Smoked Corned Beef and Pastrami The Same Thing?

At the base level level yes, corned beef and pastrami are both cured forms of beef brisket. The most major difference is the way they are cooked. Pastrami is rubbed with mustard, sugar, black pepper, coriander before it is put in the smoker whereas corned beef is steamed.

If you were to smoke the corned beef instead of steam it, it basically becomes pastrami. I like to experiment with new spices when smoking corned beef. Try my smoked chicken rub, it goes perfectly with beef as well!

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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