Smoked Corned Beef

Smoked Corned Beef Brisket

Smoked corned beef brisket is cooked low and slow to develop a perfectly seasoned crust and tender interior. Perfect to use on a Reuben Sandwich.

This tender corned beef recipe utilizes a store bought, pre-cured corned beef (salt-cured beef); the one that includes a pickling spice packet.

I also have delicious recipes for Baked Corned Beef, Sous Vide Corned Beef and Instant Pot Corned Beef. Any of these cuts can be used to make my delicious Reuben Dip or corned beef sliders.

If you’re unsure of the corned beef cut you should pick up, check out our Best Cut of Corned Beef and How To Cook Corned Beef guides for tips!

Corned Beef Spices

Making homemade corned beef from a beef brisket? No worries! It’s easy to snag a spice mix on Amazon or whip together a homemade corned beef spice packet. Grilling recipes are great when using meat with bold flavors.

Temperature

For food safety, the internal temperature of corned beef needs to reach 145°F, however the collagen doesn’t begin to break down until 160-180°F. For optimal texture, we recommend cooking until the internal temperature reaches 190-205°F.

Time

It takes about 4-5 hours, start to finish, to make Corned Beef on the smoker. The first round of smoking takes approximately 2.5-3 hours while the second round takes approximately 2 hours.

It’s hard to give an exact estimate as there are many factors to consider including the shape of the meat, size of the meat and even outdoor weather.

Corned Beef On The Smoker

There’s two steps in this recipe; both are essential to ensuring a moist and flavorful roast: the initial cook time, where the roast sits right on the grill, and the second cook time where the roast sits in beef broth to keep in the moisture.

Smoking Corned Beef

This recipe can be made on a charcoal or electric smoker. While a gas grill is always an option, we don’t recommend it due to the long cook time required.

We provide detailed instructions for both methods in the below recipe card. For beginners, here’s a quick cheat sheet for each type of grill:

Charcoal

Using charcoal or wood is a bit more “manual” then using an electric smoker. This is the method we prefer, simply because we enjoy managing the grill.

To prep a charcoal grill, pre-heat the coals until just washed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals. You want to maintain the temperature between 225 – 250°F.

Pellet/Electric Smoker

Pellet smokers are awesome for maintaining smoke and temperature without much effort. They’ve exploded in popularity over the past few years. Pellet smokers are excellent for beginners and advanced cooks. Traeger Corned Beef should be on your list.

To prep, pre-heat your grill to 250°F. Follow the manufacture’s instructions to get an even smoke.

Gas Grill

Unlike most of the other smoker recipes posted on Foodie and Wine, we do not recommend using a gas grill to make this recipe due to the very lengthy cook time required.

Wood Recommendations

When smoking corned beef, stick to a light or fruit wood, like pecan wood, cherry wood and apple wood as to avoid a competing flavor.

Supplies

• Energy Source – Make sure to stock up on your selected energy source: charcoal, pellets, etc.
• Smoking Wood –  Chunks, chips or pellets.
• Thermometer – Always use a thermometer.

How to Cut Corned Beef

As with most meats, you want to slice against the grain in thin strips (approx. 1/8 – 1/4″).

How To Reduce The Sodium

Store bought corned beef is ultra salty. As such, you need to soak it in cold water to help desalinate. Let it soak in cold water for two hours, changing out the water every 30 minutes. Of course if you like things uber salty, no need to soak!

Recipe Tips

• Try and grab a roast uniform in thickness for even cooking.
• Instead of using beef broth (Instant Pot Bone Broth), you can use a cup of flavorful beer, like Guinness; they pair beautifully.
• Store in an air tight container in the refrigerator for up to 4 days.
• Always use a thermometer. You want to cook based on temperature not time.
• How to Cook Corned Beef – use the leftovers to make a delicious hash!

Smoked Corned Beef And Cabbage

Interested in making a plate of the classics? Just add sliced cabbage, quartered potatoes and diced carrots when you add the beef broth to the pan. Make sure there is enough broth to cover all the vegetables.

Side Dish Ideas

Carrots, potatoes, and Thousand Island dressing (Russian Dressing vs Thousand Island) are the go-to side items when making traditional corned beef, however you could always go with Jiffy Corn Casserole, or garlic mashed potatoes. Don’t forget Horseradish!

Serve corned beef brisket with a side of  Horseradish Aioli or Horseradish Sauce for Prime Rib for added flavor.

Pastrami vs Corned Beef

Pastrami and corned beef are very similar in terms of flavor and texture. The defining difference is the cooking method. Pastrami is beef brisket that’s been smoked and steamed. Corned beef is brisket that’s been brined and then smoked.

Wine Pairing Recommendations

Red Wine: Beaujolais, Pinot Noir , Grenache or Zinfandel.

White Wine: Pinot Gris, Riesling, Gewürztraminer or Grüner Veltliner.

More Irish Recipes

Here are some other Saint Patrick’s Day Recipes to check out!!

Steak and Ale Pie
Instant Pot Potato Soup
Shepard’s Pie
Irish Mule