Description
This smoked corned beef recipe adds a smoky twist to a traditional St. Patrick's Day dish. You can serve it as a main dish or add it to other dishes such as corned beef hash or corned beef tacos!
Ingredients
Units
Scale
- 3 lbs corned beef brisket
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground mustard seeds
- 1 tbsp ground coriander seeds
- 2 cups beef stock
Instructions
- The smoker should be preheated to 250°F. Rinse the corned beef with cold water after removing it from the brine it comes in. Pat the area dry with a paper towel.
- Mix dry spices in a small bowl.
- Rub the corned beef with the dry rub mixture.
- Place the meat in the smoker, close the lid, and smoke for three to four hours or until it reaches 165°F.
- Remove the corned beef from the smoker and place it in an aluminum foil pan with the beef stock. Cover with aluminum foil and place it back in the oven. Smoke until the internal temperature reaches 205-210°F, approximately four to five hours.
- Let the meat rest for 30 minutes before slicing it.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Cuisine: Irish
Nutrition
- Calories: 319