The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
A favorite on St. Patrick’s Day (or any time of year), this smoked corned beef is a new way to prepare an old classic. Salty, savory, and smoky flavors combine on your pellet smoker to produce the best corned beef dinner you’ve ever had!
It costs approximately $30.58 to make this corned beef. The recipe makes six servings and costs around $5.09 per serving.
Forget the salty, one-dimensional corned beef of your past. This recipe elevates the classic dish with a tantalizing kiss of Traeger smoke. Each bite explodes with complex flavor, from the classic corned beef richness to the subtle, woodsy hint only a smoker can deliver.
This traditional Irish dish will have you returning for seconds, thirds, and maybe even fourths. And the best part? It’s surprisingly simple—no complicated brining or braising.
Just a few hours of smoky bliss on your Traeger, and you’ll have melt-in-your-mouth corned beef that shines in any dish, from Reuben sandwiches to hash to solo glory on a plate.
Ditch the ordinary and experience corned beef as it was meant to be: smoky, flavorful, and ready to steal the show at every dinner all year round.
What You’ll Love About This Smoked Corn Beef
- Impress the crowd: Make this recipe for a weeknight meal or when you have guests over. It is guaranteed to wow your guests and leave them wanting more.
- Year-round Favorite: This recipe isn’t just for St. Patrick’s Day! The irresistible flavor and ease of preparation make it a welcome guest on your dinner table any time of year.
- Easy recipe: The simple spice rub and smoking process do the heavy lifting, leaving you with minimal prep work and maximum flavor payoff.
Smoked Corned Beef Ingredients & Estimated Cost:
- Corned beef brisket, 3 to 5 pounds: $27.96
- 1 cup beef stock: $0.42
- 2 tablespoons Ground Black Pepper: $0.30
- 2 tablespoon Garlic Powder: $0.22
- 1 tablespoon Paprika: $0.11
- 1 tablespoon Ground Coriander Seed: $1.38
- 1 teaspoon Onion Powder: $0.03
- 1 teaspoon Ground Mustard Seed: $0.16
The cost of the recipe is calculated based on the amounts needed. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in January 2024.
How To Smoke Corned Beef
***For complete recipe instructions, see the recipe card below.
- Remove corned beef from the brine, rinse under cold water, and dry with paper towels. Place it in the refrigerator uncovered for 30-45 minutes.
- Combine the spices for your rub together in a small bowl.
- Season all sides of the corned beef brisket.
- Place the brisket on the grill grates of a smoker preheated to 250°F. Smoke until internal temperature reaches 165 degrees f (about 3 hours). Use a meat thermometer in the thickest part of the meat.
- Transfer the brisket to an aluminum pan and add the beef stock to the bottom of the pan.
- Cover the pan with aluminum foil and smoke the brisket again until the internal temperature reaches 205-210°F (about 3-4 hours).
- Remove the brisket from the smoker and let the corned beef rest for 30 minutes.
- Finally, use a cutting board to slice brisket across the grain into thin slices for serving.
Recipe Variations and Substitutions
Note that I use a wood pellet grill for most of this process. More specifically, this recipe assumes you have a Traeger smoker/grill. I like using oak, pecan, or signature wood pellets to smoke corned beef.
Smoked Corned Beef: Storage & Serving Tips
STORE: Store leftovers in an airtight container. The smoked corned beef will remain fresh in the fridge in the fridge for up to 4 days. Be sure to refrigerate any leftovers an hour after cooking.
FREEZE: Corned beef will stay fresh in a freezer for up to two months. As always, use the proper bags or containers.
REHEAT: You can reheat your corned beef in the oven until the internal temperature of the meat reaches 165 degrees F.
Smoked Corned Beef: FAQs
The prep time is 30 minutes, and the time to smoke is about 3-4 hours.
This recipe should produce enough for about six servings, give or take.
Yes! The estimated smoking time is three hours. However, it always goes by internal temperature, not time. A good instant-read thermometer is priceless here.
The best way to handle this is to soak the corned beef in water for up to 2 hours to remove excess salt before you prep it for smoking.
Surprisingly, Corned beef is a meat you can get creative with. Besides eating it by itself as a very, very satisfying meal, you can also use it:
● to make the best sandwiches
● As a part of corned beef hash
● In quesadillas or tacos
● Stuffed in egg rolls
● Stuffed in chicken
Get Kids Involved With Making Corned Beef Smoked Meat
Ages 2-3: As you mix the spices, have your child identify the different colors of the spices and talk with them about the various flavors the spices will add to the dish.
Ages 4-5: Have your child help measure the spices and mix the dry rub. A fun game might be counting each scoop as they pour it into the bowl.
Ages 6-8: Teach your child about the smoker grill. Show your child how to turn it on, fill the wood chips, and set the temperature. As they learn how to use various appliances, their confidence will grow in the kitchen.
Ages 9-11: Supervise them while they prepare the entire recipe. Have them read it twice before beginning.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Smoked Corn Beef Brisket Budget Tips
- Double the recipe and freeze portions for quick and easy budget-friendly meals in the future.
- Use leftover corned beef to make another meal throughout the week. It is a great way to stretch the grocery store budget.
More From Easy Budget Recipes
Smoked Corned Beef
Equipment
- Measuring cups and spoons
- Smoker Grill
- small mixing bowl
- mixing spoon
Ingredients
CORNED BEEF:
- 3-5 pounds corned beef brisket
- 1 cup beef stock
DRY RUB:
- 2 Tablespoons ground black pepper
- 2 Tablespoon garlic powder
- 1 Tablespoon paprika
- 1 Tablespoon ground coriander seed
- 1 teaspoon onion powder
- 1 teaspoon ground mustard seed
Instructions
DRY RUB BRISKET:
- Combine the dry rub spices together in a small bowl.
- Remove Corned Beef from the plastic wrapper, rinse under cold water, and dry with paper towels.
- Season all sides of the corned beef brisket.
- Place in the refrigerator uncovered for 30-45 minutes.
PREP SMOKER:
- Preheat the smoker to 250 F.
SMOKE CORNED BEEF:
- Place the brisket in the smoker.
- Smoke until internal temp reaches 165 F, about 3 hours.
- Transfer the brisket to an aluminum pan and add the beef stock to the bottom of the pan. Cover with foil and smoke until the internal temperature reaches 205-210° F, about 3 to 4 hours.
TO FINISH:
- Remove the brisket from the smoker and let it rest for 30 minutes.
- Slice brisket across the grain for serving.
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