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–+ servings
A close up of slices of corned beef smoked meat on a cutting board.
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5 from 2 votes

Smoked Corned Beef

Smoked Corned Beef on your smoker grill is a bold twist on a classic. This salty, savory, and smoky brisket makes an unforgettable dinner.
Prep Time30 minutes
Cook Time7 hours
Inactive Prep Time1 hour
Total Time8 hours 30 minutes
Course: main dish
Cuisine: American, Irish
Keyword: brisket, corned beef, smoker recipe
Servings: 6 people
Calories: 477kcal
Author: Jess Jankowski
Cost: $24.23

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
US Customary - Metric

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.

Notes

Storage Tips:

  • 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 reaches 165 degrees F.

Tips: 

  • Pat the brisket dry.
  • Let the dry rub sit on the meat before smoking. 
  • Use a good meat thermometer. 
  • Use a mild wood for smoking.  
  • Allow the brisket to rest before slicing.

Nutrition

Serving: 0.66pound | Calories: 477kcal | Carbohydrates: 5g | Protein: 35g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Cholesterol: 122mg | Sodium: 2843mg | Potassium: 849mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 586IU | Vitamin C: 62mg | Calcium: 41mg | Iron: 5mg