Smoked Corned Beef Brisket Recipe

Give it up, my sweet friend! You cannot resist the smoky, salty, life-changing magic of this Smoked Corned Beef Brisket Recipe. I’m telling you, this is not your grandma’s boiled dinner. This is a flavor EXPLOSION that will make you the undisputed champion of your backyard. If you love classic corned beef, just wait until you try it smoked.

We’re taking that classic corned beef and giving it a full BBQ makeover. Imagine that gorgeous pink meat, now with a dark, peppery bark and a kiss of sweet smoke. It’s tender, it’s juicy, and it will absolutely blow your mind. Get ready, because we’re about to make some serious food memories together.

Recipe Overview

• Cuisine: American BBQ
• Category: Smoked Meat
• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Total Time: 6-8.5 hours
• Servings: 8-10 people

Do You Love This Recipe Too?

I am completely obsessed. My first time trying this, I was skeptical. Corned beef in the smoker? But friends, the first bite was a religious experience. The smoke cuts through the saltiness in the most perfect way. It creates this incredible crust that you just don’t get from boiling. Now, it’s my absolute must-make for St. Patrick’s Day and every single summer gathering. It’s the star of the show, every single time.

My Shopping List for This Recipe

Okay, team! The shopping is super simple. The hero ingredient does most of the work for us, which I love. Here’s what you need to grab.

Let’s Get Your Ingredients Ready

Lay everything out. This is the fun part! Seeing it all come together is so exciting.

• 1 (4-5 lb) uncooked corned beef brisket flat, with spice packet
• 2 tablespoons coarse ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup yellow mustard (for the binder)
• Your favorite wood chips or chunks (I love hickory or cherry for this!)

Bringing This Recipe to Life (Step-by-Step)

Fire up that smoker and let’s get going! I’m right here with you, step-by-step. The smell alone is going to make you so happy. If you prefer a more hands-off oven method, you might enjoy our recipe for baked corned beef brisket.

1. Prep Your Brisket: Take the corned beef out of its package. Give it a good rinse under cold water to wash off some of the excess brine. Pat it completely dry with paper towels. This is key for the bark!
2. Make Your Rub: In a small bowl, mix the spice packet that came with the brisket, the black pepper, garlic powder, and onion powder. This is your magic dust.
3. Bind and Season: Slather the entire brisket with a thin, even layer of yellow mustard. Don’t worry, you won’t taste it! It just helps the rub stick. Now, generously coat every single surface with your spice rub. Press it in there!
4. Fire Up The Smoker: Preheat your smoker to 225°F (107°C). Get your wood chips smoking nice and steady. We want that thin blue smoke, not billowy white stuff.
5. Smoke It Low and Slow: Place the brisket directly on the grill grates, fat side up. Close the lid and let the magic happen. Plan for about 1.5 hours per pound. We’re going for an internal temperature of around 195-203°F for perfect tenderness.
6. The Stall is Normal! Don’t panic if the internal temp seems stuck around 150-170°F for what feels like forever. This is “the stall.” Just trust the process and let the smoker do its thing.
7. Rest is Best: Once it hits your target temp, take it off the smoker. Wrap it tightly in butcher paper or foil, then wrap it in an old towel. Let it rest in a cooler (no ice!) for at least one full hour. This lets all those amazing juices settle back into the meat.
8. Slice and Devour: Unwrap your masterpiece! Slice it against the grain into beautiful, thick pieces. Get ready for the most tender, flavorful brisket of your life. Come to Mama!

Fun Variations to Try Next Time

Once you master the basic recipe, play around! It’s so much fun to make it your own.

Sweet & Spicy Glaze: For the last 30 minutes of cooking, brush the brisket with a mix of apricot preserves and a little splash of hot sauce. It creates a gorgeous, sticky glaze.

Beer Spritzer: Fill a spray bottle with a light lager or ale. Spritz the brisket every hour or so while it smokes. It adds moisture and a subtle flavor boost.

Pastrami-Style: After the smoke, steam the finished brisket for 2-3 hours. You’ve just made homemade pastrami! It’s a game-changer for sandwiches.

How to Store, Freeze, and Reheat

You might have leftovers… but no promises! Here’s how to handle them.

Let the meat cool completely. Store slices in an airtight container in the fridge for up to 4 days. To freeze, wrap slices tightly in plastic wrap and then foil, or use a vacuum sealer. It’ll keep for 2-3 months.

My favorite reheating trick? Steam it! Place the slices in a steamer basket over simmering water for 5-10 minutes. It brings it right back to life without drying it out. You can also use the microwave with a damp paper towel over top.

NUTRITION INFORMATION

• Calories: ~350 kcal
• Protein: 35g
• Fat: 22g
• Saturated Fat: 7g
• Sodium: 1200mg (Note: Corned beef is naturally high in sodium)
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g

A Quick Q&A on This Recipe

Do I need to soak the corned beef before smoking?

I don’t usually soak mine! A quick rinse is all I do. I love that salty, corned beef flavor. If you’re very sensitive to salt, you can soak it in cold water for a few hours, changing the water once or twice. But try it my way first!

What’s the best wood for smoking corned beef?

Oh, I love this question! For a classic, strong flavor, hickory is my go-to. But for a sweeter, fruitier note that pairs amazingly with the salt, cherry wood is absolutely incredible. Apple or pecan are also fantastic choices. Mixing woods is fun too!

Can I do this on a gas or charcoal grill?

Yes, you totally can! You just need to set it up for indirect heat. Push your coals to one side, or only light one burner on your gas grill. Put a smoker box or foil packet of soaked wood chips over the heat source, and place the brisket on the cool side. Keep that lid closed!

There you have it! My ultimate guide to smoked corned beef bliss. This recipe is a total crowd-pleaser and so much fun to make. The process is half the joy, I swear. It’s a fantastic twist on the traditional corned beef and cabbage dinner.

Watching that smoke swirl, smelling that incredible aroma, and finally slicing into that juicy, pink meat… it’s pure happiness. You’ve got this! Now go fire up that smoker and make some magic. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!