Corned Beef – A smoked version that is as delicious as it is EASY to prepare!
St.Patrick’s Day is over and that means only one thing, corned beef brisket will be on sale! It’s a great time of year to stock up on these babies to enjoy all year long, not just on St. Pat’s day. Read on for another quick and easy recipe to smoke a corned beef (aka pastrami). Note, this recipe is for the already “cured” corned beef. While there are plenty of recipes out there explaining how to brine/cure a beef brisket, I say just go out and buy one, or four, when the cured beef briskets are on sale, save yourself a dozen hours, smoke it and enjoy it!
Remove the brisket from the package and wash with cold water, pat dry and rub with olive oil. Next apply some Weekend Smoking Rub ~ or your current favorite rub if you don’t have my recipe.
I used the little seasoning package that came with the corned beef and added a little coriander spice as well. Place the brisket on a Bradley rack if you have one to easily transport the brisket to and from your grill or smoker. Don’t forget to spray the wire rack with Pam and place some paper towel underneath the rack for easy cleanup.
Set or maintain your temperature at 240° and smoke the corned beef until the internal temperature reads about 190°. I used my favorite smoking tools from the folks at ThermoWorks. My BlueTherm Duo is perfect for the job! I can monitor grill temp and meat temp at the same time.
The corned beef brisket was on my smoker for about 4.5 hours. Your time may vary but if you pull it when it hits 190° it will be perfect. I wrapped the brisket in aluminum foil for about 20 minutes and added a little spritz to allow it to become just a little more tender. The Thermapen is the perfect grilling tool for this job.
You can use any wood if you have a pellet grill or smoker, I used Cherry and it was awesome!
Slice it up and serve with your favorite potato and veggies, or of course, cabbage (not a fan myself, but it’s the traditional go-with).