Give it up, my sweet friend! You cannot resist the temptation of this recipe. I’m talking about a Smoked Corned Beef Brisket Recipe that will absolutely blow your mind. It’s the ultimate mash-up of two incredible worlds. If you love a great corned beef, just wait until you taste it smoked.
Think about it. You’ve got that classic, salty, spiced corned beef we all know. Now, throw it into a smoker and let magic happen. The result? Pure, unadulterated bliss. This isn’t just dinner. It’s a full-on flavor experience.
I’m telling you, once you try this, you’ll never look at a brisket the same way again. It’s smoky, it’s tender, it’s packed with personality. Get ready to become the hero of your next backyard gathering. Let’s do this!
Recipe Overview
- Cuisine: American BBQ
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low & slow!)
- Total Time: 6-8 hours 15 minutes
- Servings: 8-10 hungry people
Do You Love This Recipe Too?
Okay, I have to confess my obsession. It all started on a random Tuesday. I had a corned beef brisket sitting in the fridge, just begging for adventure.
The smoker was calling my name. I thought, “Why not?” What came out of that smoker changed my life. The bark was insane. The meat was so juicy it practically sang.
Now, it’s my absolute must-make for St. Patrick’s Day and every summer cookout. It’s the star of the show every single time. Friends and family beg me for it!
My Shopping List for This Recipe
This recipe is beautifully simple. You really only need a few key players to make magic. The star, of course, is the brisket itself.
Grab a classic corned beef from your grocery store. Then, we’re going to build a simple, powerful rub around it. Let’s look at the full lineup.
Let’s Get Your Ingredients Ready
Double-check you’ve got everything! This is the fun part. Seeing it all laid out gets me so excited to start cooking.
Smoked Corned Beef Brisket Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Smoked Corned Beef Brisket Recipe!
Nutrition Information
- 1 (4-5 lb) uncooked corned beef brisket flat, with spice packet
- 2 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika (smoked paprika is amazing here!)
- 1/2 tablespoon mustard powder
- Your favorite wood chips for smoking (hickory or oak are my go-to picks)
- Yellow mustard, as a binder (trust me on this!)
Bringing This Recipe to Life (Step-by-Step)
Here we go! The step-by-step to meaty perfection. Don’t let the time scare you. Most of it is just the smoker doing its beautiful work. If you prefer a more traditional oven method, our baked corned beef brisket recipe is fantastic too.
- Prep Your Brisket: Take the brisket out of its package. Give it a good rinse under cold water. Pat it completely dry with paper towels. This helps our rub stick!
- Make the Magic Rub: In a bowl, mix the spice packet from the corned beef, black pepper, garlic powder, onion powder, paprika, and mustard powder. This is your flavor powerhouse.
- Bind and Season: Slather the entire brisket with a thin layer of yellow mustard. Don’t worry, you won’t taste it! It just holds the rub. Now, massage that amazing spice mix all over the meat. Get every single inch.
- Fire Up the Smoker: Preheat your smoker to 225°F. Get your wood chips soaking if needed, or ready for your pellet hopper. We want a steady, low heat for this long cook.
- Smoke It Low & Slow: Place the brisket directly on the grill grates, fat side up. Close the lid and let the smoke work its magic. We’re going for an internal temperature of about 160°F in the thickest part. This usually takes 4-5 hours.
- The Texas Crutch (Optional but Awesome): Once you hit 160°F, you can wrap the brisket tightly in butcher paper or foil. This step, called the Texas Crutch, keeps it incredibly juicy and helps it power through the “stall.”
- Finish to Perfection: Keep smoking until the brisket reaches an internal temperature of 200-205°F. This is when it becomes fall-apart tender. The probe should slide in like butter.
- Rest is NOT Optional: Take the brisket off the smoker. Wrap it in a clean towel and let it rest in a cooler or your oven (turned off) for at least one hour. This lets the juices settle back into the meat. It’s the most important step!
- Slice and Devour: Find the grain of the meat and slice against it. This gives you the most tender bites possible. Pile it high on a platter and get ready for cheers.
Fun Variations to Try Next Time
Once you master the classic, play around! It’s so much fun to make this recipe your own. Here are a few of my favorite twists.
Try a sweet and spicy glaze for the last hour. Mix some apricot preserves with a bit of hot sauce and brush it on. The sticky, sweet bark is unbelievable.
Go for a different wood! Cherry wood chips give a slightly sweeter, fruity smoke that pairs amazingly with the salty beef. It’s a game-changer.
Make the ultimate smoked Reuben sandwiches with the leftovers. Pile the sliced brisket on rye with Swiss cheese, sauerkraut, and Russian dressing. Grill it up. You’re welcome.
How to Store, Freeze, and Reheat
You might have leftovers. (But no promises!) Here’s how to keep the goodness going for days.
Let the brisket cool completely. Store it in an airtight container in the fridge for up to 4 days. For longer storage, wrap slices tightly in plastic wrap and then foil. Freeze for up to 3 months.
To reheat, my best trick is to use a steamer basket over simmering water. It gently warms the meat without drying it out. You can also use the oven at 300°F with a pan of water underneath. Keep it juicy!
NUTRITION INFORMATION
- Calories: ~350 kcal
- Protein: 35g
- Fat: 22g
- Saturated Fat: 7g
- Sodium: 1200mg (Note: Corned beef is naturally salty)
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 0g
*Nutrition is an estimate per 4oz serving.
A Quick Q&A on This Recipe
I get asked these questions all the time! Here are the quick answers to get you smoking with confidence.
Do I have to soak the corned beef first?
I give it a quick rinse to remove some surface brine, but I don’t do a long soak. I love that signature salty, spiced flavor! If you’re sodium-conscious, you can soak it in cold water for a few hours, changing the water once or twice.
Can I do this without a fancy smoker?
Absolutely! If you have a charcoal or gas grill, you can turn it into a smoker. Just set it up for indirect heat. Put your soaked wood chips in a foil packet over the burner or on the coals. Keep the temp low and steady. You’ve got this!
What’s the best side dish to serve with it?
Oh, I have strong opinions here! You need something to cut through the rich, smoky meat. A bright, tangy vinegar-based coleslaw is my number one pick. Creamy potato salad and some grilled corn on the cob are also perfect partners. For the ultimate classic pairing, you can’t go wrong with a hearty corned beef and cabbage on the side.
There you have it! My absolute pride and joy. This smoked corned beef brisket is a total crowd-pleaser. It fills your backyard with the most amazing smell.
I promise you, the wait is worth it. That first tender, smoky, salty bite is pure happiness. It’s the kind of food that creates memories. Now go fire up that smoker and make some magic!
I can’t wait to hear how yours turns out! Did you get that perfect bark? What wood did you use? Please leave a comment and a rating below to let me know what you think!
