Take your typical corned beef brisket and turn it into something very special by smoking it low and slow on the pellet grill. Smoked corned beef is seasoned with the spice you love and then infused with wonderful smoke aroma as it transforms into fall-apart tender beef.
If you’re looking to elevate your corned beef this year, smoking it really adds a new dimension to the traditional corned beef, infusing it with a deep, woodsy flavor that’s impossible to resist. The result is somewhere between a smoked brisket and pastrami. It’s heavenly.
Serve it with smoked corn on the cob, with some pig shots on the side, and use the leftovers to make Reuben sandwiches or corned beef tacos.
Why You’ll Love It
- Unforgettable Flavor: The combination of spices and smoke transforms the corned beef into a savory masterpiece.
- Tender and Juicy: The low and slow smoking process yields a melt-in-your-mouth texture.
- Versatile: Serve it as the centerpiece of a lavish dinner or slice it thin for incredible sandwiches.
Ingredients
- 1 whole corned beef brisket (3-5 pounds)
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ can dark beer (such as Modelo or Guinness)
What Wood Pellets to Use
For corned beef, you want wood pellets that complement its rich flavors without overwhelming it. Oak, hickory, or a blend of both provide a balanced smoky taste that’s just right for this meat.
As you likely know, you can buy a blend of wood pellets and that’s my favorite way to go for this recipe. I use either Bear Mountain’s Gourmet Blend or Kona’s Premium Blend.
Equipment Needed
- Smoker – We use a Traeger Grills Pro 575 for most of our smoking, though I also have a Z Grills 700 series. Whenever we’re smoking something small, we use our Ninja Woodfire Outdoor Grill.
- Wood pellets – There are many types of pellets available. We like Traeger Signature blend or Bear Mountain Gourmet Blend. If you’ve already got pellets in your smoker, use whatever you have.
- Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.
- Spray bottle – One of the best ways to ensure your brisket stays moist and gets a nice bark is to spritz it during cooking.
- Butcher paper or foil – Wrapping the brisket when it’s done and letting it rest in a cooler or the oven (turned off), is a necessary step.
Helpful Tips
- It’s important to soak the corned beef for 24 hours before smoking to desalinate it.
- You can use your own spice blend, or incorporate the spices you receive with the beef.
- Try to find a brisket that has at least a small fat cap and some marbling. The quality and fattiness of the meat will affect the outcome. A lean brisket with no fat will likely turn out dry and tough.
- Spritzing with beer gives the brisket a lovely bark with tons of flavor.
How to Make It
Step 1: Prep the Brisket
One thing to be aware of is that Corned Beef is already brined for a long period of time in a salt solution, which makes it pretty salty. This is why it’s called Salt Beef in the UK (which makes so much more sense to me than corned beef). Anyways, when you smoke it, you’re pulling a lot of the moisture out which will inevitably make the beef really salty. To combat this, you need to soak it to pull some of that salt out.
First rinse it under cold water. When you pull it out of the bag, it will be covered with a red-colored brine that you want to wash off. Then soak in a cold water bath in the fridge for 24 hours to desalinate it.
Step 2: Spice It Up
Corned beef sold in the store usually comes with a spice packet. I find the packet to be “okay” but not great. I like to add some things to it to make it more fragrant. But I do still use that packet. You can choose to toss it and use your own, if you want.
You need to lightly toast the spices to bring out their aroma and oils. I mix the spice packet with coriander seeds, mustard seeds, and peppercorns. It takes about 5 minutes over medium heat.
Next, grind the speeds coarsely and mix them with paprika and garlic powder to make a rub. You can grind the seeds in a spice grinder, if you have one. I like to put them in a plastic bag and crush them with a meat mallet. Whatever gets the job done.
Pat the brisket dry and and apply the rub generously over the whole thing.
Step 3: Smoke
Preheat your smoker to 225°F (107°C). I put my internal Smoke X probe in so I can monitor the progress. Set the brisket right on the grates and smoke for about 4 hours, until the internal temperature hits 165°F (74°C). The amount of time it takes to get there will vary based on the starting temp of the meat, size of the meat, and the outside temperature, so don’t rely on time alone.
Step 4: Spritz
Once the brisket reaches 165°F, I get out my spray bottle, fill it with some Guinness and spritz the brisket all around. Then continue smoking it at 225°F (107°C). I then spritz it every 45 minutes until it reaches 202°F (94°C).
When you lift the lid, try to do the spritzing as fast as possible, so you don’t let out more heat then necessary. Lifting the lid too much throughout cooking will slow down an already long operation.
Step 5: Rest and serve
It can take quite a few more hours to finish cooking, so be patient. Once it reaches 202°F (94°C), wrap it in butcher paper or foil and rest it in a cooler or the oven for 30 minutes before slicing against the grain. I know you’ll be tempted to cut right into it, but the rest period is very important.
Storing Leftovers
Cool the corned beef completely before wrapping it tightly in foil or plastic wrap. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating
To maintain its moisture, reheat sliced corned beef wrapped in foil at 275°F (135°C) in the oven. Add a splash of water or beer to the foil to keep it juicy.
Frequently Asked Questions
Can I use a different type of beer?
Absolutely! While dark beer adds a rich flavor, feel free to experiment with your favorite brews to find the one you like best.
What if I don’t have a smoker?
You can use a gas or wood grill to make this. Be sure to keep the heat low and slow. In order to impart the smoke flavor, you can put a smoker box with wood chips in the grill. You’ll need to restock it throughout the cooking process to keep the smoke going.
Can I make my own corned beef?
You can make your own corned beef, which is a good alternative for when it’s not being stocked in stores. It tends to be a seasonal thing that you’ll find only around springtime. To make it yourself, you just have to brine it with pickling spices for about 10 days. Here’s a recipe to follow.
This smoked corned beef recipe is more than just a meal; it’s an experience. From the careful preparation to the slow smoking process, every step adds layers of flavor and texture. Whether you’re hosting a special dinner or simply want to spice up your meal prep, this dish is guaranteed to impress. Give it a try, and watch this traditional favorite become a new staple in your culinary repertoire.
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Smoked Corned Beef
Equipment
Ingredients
- 3-5 pound (1 kg) corned beef brisket
- 1 spice packet which comes with the corned beef
- 1 tablespoon (5 g) coriander seeds
- 1/2 tablespoon (6 g) mustard seeds
- 1/2 tablespoons (5 g) whole black peppercorns
- 1 teaspoon (2 g) paprika
- 1 teaspoon (3 g) garlic powder
- 1 can dark beer (like Guinness) for spritzing
Instructions
- Rinse the corned beef brisket under cold water, then place it in a cold water bath that you will store in the refrigerator for 24 hours. This draws the excess salt out of the beef. Do not skip this step or your beef might be too salty to eat.
- In a small pan over medium heat, mix together the spice packet, coriander seeds, mustard seeds, and black peppercorns. Heat until fragrant. Place them in a spice mill, coffee grinder, or blender and pulse until coarsely ground. Mix with the paprika and garlic powder to create a dry rub. Cover and set aside until ready.
- After 24 hours, remove the brisket from the water. Pat it dry.
- Generously coat the entire surface of the brisket with the dry rub, pressing it into the meat to ensure it adheres.
- Preheat your smoker or pellet grill 225°F (107°C). Fill the hopper with your preferred pellets.
- Place the brisket directly on the smoker rack.
- Smoke the corned beef brisket for approximately 4 hours, until it reaches an internal temperature of 165°F (74°C).
- Quickly lift the lid and spritz the brisket all around with beer. Continue smoking, spritzing every 45 minutes, until it reaches 202° (94°C).
- Remove it from the smoker and wrap it in butcher paper or foil. Place it in an airtight cooler, or in the oven with the door closed. Allow it to rest for about 30 minutes to let the juices redistribute.
- After resting, slice the smoked corned beef brisket into slices and serve.
Notes
- It’s important to soak the corned beef for 24 hours before smoking to desalinate it.
- You can use your own spice blend, or incorporate the spices you receive with the beef.
- Try to find a brisket that has at least a small fat cap and some marbling. The quality and fattiness of the meat will affect the outcome. A lean brisket with no fat will likely turn out dry and tough.
- Spritzing with beer gives the brisket a lovely bark with tons of flavor.
Nutrition
Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.