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Smoked Corned Beef

Celebrate the spirit of St. Patrick's Day with this Smoked Corned Beef, a recipe that pays homage to the rich culinary traditions of Ireland while introducing the deep, complex flavors of American barbecue. This fusion of cultures results in a dish that's both comforting and exciting, perfect for a St. Patrick's Day feast that's sure to impress.

Carve the Smoked Corned Beef against the grain and present it as the centerpiece of your St. Patrick's Day feast. Accompany it with traditional Irish sides like colcannon, buttered cabbage, or soda bread, and raise a toast to the harmonious blend of Irish tradition and American barbecue craft. Enjoy the tender, smoke-kissed slices, and let the festivities begin!

by Mark Hazleton

Serves: 0

Ingredients

  • 1 corned beef brisket point (3 to 5 pounds), chosen for its marbling and quality
  • Spice blend for a robust crust:
    • 3 tablespoons of ground black pepper for a spicy note
    • 2 tablespoons of garlic powder, for depth
    • 1 teaspoon of onion powder, adding subtle sweetness
    • 1/2 teaspoon of ground coriander seeds, for a hint of citrus and nut
    • 1/2 teaspoon of ground mustard seeds, for tanginess
    • 1 cup of water and 1 cup of beef stock, to create a moist cooking environment
  • A selection of wood chunks (oak, pecan, or hickory), each chosen for their unique smoke profile

Instructions

  • Preparation: Kick things off by preheating your smoker to a steady 250°F. This temperature is ideal for a long, slow cook, allowing the flavors to meld beautifully.
  • Brisket Prep: Remove the corned beef from its brine, giving it a thorough rinse under cold water to wash away excess salt. Pat the beef dry with paper towels, preparing it for the spice rub.
  • Spice Rub: Mix the black pepper, garlic powder, onion powder, coriander, and mustard seeds in a small bowl. Rub this aromatic mixture all over the brisket, ensuring it's well-coated on all sides.
  • The Long, Low, and Slow Smoke: Place the brisket in the smoker and add your choice of wood chunks to the coals. The slow infusion of smoke is key to this dish, deeply flavoring the beef over many hours. Pour the water and beef stock directly into the bottom of the smoker or into a pan beneath the brisket. This will keep the air moist, helping to tenderize the meat as it cooks.
  • Unified Cooking: Allow the brisket to smoke undisturbed, maintaining a constant temperature. The beauty of this recipe lies in its simplicity from here on out: there's no need to transfer or wrap the brisket partway through cooking. Instead, the brisket will slowly reach perfection, absorbing the aromatic smoke and braising in the subtly flavored steam. Cook until the internal temperature reaches 200°F, indicating that the brisket is tender and ready. This process may take around 6 to 8 hours, depending on the size of your brisket and the consistency of your smoker's temperature.
  • Resting: After the brisket has reached its peak, remove it from the smoker and let it rest for 30 to 45 minutes. This step is crucial for allowing the juices to redistribute, ensuring that every slice is succulent and full of flavor.