Easy Smoked Corned Beef
Learn how to smoke Corned Beef for a flavorful and tender meal. Elevate your St. Patrick’s Day celebration with this unique cooking method.
St. Patrick’s Day is just around the corner, putting me in the mood for some Corned Beef and Cabbage.
I’ve already published a couple of different ways to cook Corned Beef like my Corned Beef Pot-au-Feu and my Slow Cooker Diabetic Corned Beef recipes but this time I wanted to try my hand at Smoking Corned Beef.
What is Corned Beef
Corned Beef is basically a beef brisket. The brine is a mixture of spices and salt. There are several different cuts of Corned Beef Briskets but I usually use a flat cut when making this recipe. You can always use a point-cut corned beef for this recipe if that is what you prefer.
Unless you are feeding a lot of people, chances are you will have some leftovers. You can use the leftovers to make my Corned Beef Sandwich with Cabbage Slaw or even a Reuben Sandwich.
Tips
- Make sure you slice the meat against the grain. The grain should be visible before and after cooking the meat.
Cooking Time
The total time needed to make this recipe will vary based on different factors. The weight of the corned beef brisket, ambient temperature, style of smoker, etc. You should plan on at least 5-6 hours for this recipe.
Ingredient Substitution
Substitute the beef broth for a stout Irish Guinness for a different flavor profile. Or any kind of beer you want.
Gather your Ingredients
You will need the following ingredients to make this Smoked Corned Beef recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Corned Beef
- Carrots – you can also use baby carrots
- Yellow Onions
- Cabbage
- Russet Potatoes – or your favorite type of potato
- Beef Broth – you can also use Better than bouillon or beer
- Salt
- Coarse Black Pepper – you can also use regular pepper in a pinch
How to Make Smoked Corned Beef
- If your meat is already cured submerge it in cold water for at least 6 hours, changing the water once.
- Preheat the smoker to 250°F.
- Season the corned beef liberally with Salt and Pepper. Place the corned beef on the grill of the smoker and smoke until the internal temperature reaches 165°F.
- Remove from the grill and place in an aluminum pan.
- Add the beef broth, carrots, and onions making sure the liquid covers at least 1/3 of the meat.
- Cover the pan with foil. Increase the temperature to 300°F and place the pan in the smoker for about 1.5 hours.
- Remove the pan and add the potatoes and cabbage.
- Cover the pan and return to the smoker until the internal temperature reaches 195-200°F. The corned beef should be fork tender at this point.
- Remove the meat from the pan and double-wrap in aluminum foil or butcher paper and let the meat rest for 30 minutes.
- Remove the meat from the wrap and slice thinly against the grain.
Easy Smoked Corned Beef
Equipment
- Smoker
Ingredients
- 4 lbs Corned Beef
- 2 Cups Carrots, rough chopped
- 2 Cups Yellow Onions, rough chopped
- 1 Cup Cabbage, rough chopped
- 2 Cups Russet Potatoes, rough chopped
- 24 oz Beef Broth, or more if needed
- 3 Tbsp Salt
- 3 Tbsp Coarse Black Pepper
Instructions
- If your meat is already cured submerge it in cold water for at least 6 hours, changing the water once.
- Preheat the smoker to 250°F.
- Season the corned beef liberally with Salt and Pepper. Place the corned beef on the grill of the smoker and smoke until the internal temperature reaches 165°F.
- Remove from the grill and place in an aluminum pan.
- Add the beef broth, carrots, and onions making sure the liquid covers at least 1/3 of the meat.
- Cover the pan with foil. Increase the temperature to 300°F and place the pan in the smoker for about 1.5 hours.
- Remove the pan and add the potatoes and cabbage.
- Cover the pan and return to the smoker until the internal temperature reaches 195-200°F. The corned beef should be fork tender at this point.
- Remove the meat from the pan and double-wrap in aluminum foil or butcher paper and let the meat rest for 30 minutes.
- Remove the meat from the wrap and slice thinly against the grain.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
