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Smoked Corned Beef Recipe

This traditional Irish dish is easy and so delicious. And the best part? It’s surprisingly simple—no complicated brining or braising.



– 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



Combine the spices for your rub together in a small bowl.

Place it in the refrigerator uncovered for 30-45 minutes.

Remove corned beef from the brine, rinse under cold water, and dry with paper towels.



Smoke until internal temp. reaches 165 degrees.

Season all sides of the corned beef brisket.

Place the brisket on the grill grates of a smoker preheated to 250°F.



Smoke the brisket again until the internal temperature reaches 205-210°F (about 3-4 hours).

Cover the pan with aluminum foil

Transfer the brisket to an aluminum pan and add the beef stock to the bottom of the pan.



Finally, use a cutting board to slice brisket across the grain into thin slices for serving.

Remove the brisket from the smoker and let the corned beef rest for 30 minutes.

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