Smoked Corned Beef recipe

Smoked Corned Beef recipe

Smoked Corned Beef recipe
nutritional information (per serving)

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nutritional information
Servings: 4 to 6
amount per serving
% Daily Value*
Saturated Fat 14g72%
222 mg74%
2208 mg96%
4g1 %
dietary fiber 1g4%
total sugar 0g
Vitamin C 0 mg2%
Calcium 38 mg3%
iron 5 mg27%
Potassium 384 mg8th %
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Want to give your corned beef a little extra kick? Use your smoker!

Simply rubbing in the spices and then placing them in the smoker produces a flavor similar to pastrami or Montreal smoked meat. People will debate what exactly to call it, but whatever the name, With this recipe you will make some of the best sandwiches you have ever eaten.

Which corned beef you should buy

Look for a corned beef brisket that is square in shape and of even thickness so it smokes evenly. For store-bought corned beef, the flat cut is leaner than the point cut; Make sure it's not already cooked.

The best spices and woods for smoked corned beef

The spices are easy to find in the supermarket and you probably already have most of them on your spice rack. Use a mild wood such as apple, cherry or grape for smoking.

How long should you smoke corned beef?

Start preparing your corned beef the day before by soaking it to remove some excess salt and then rubbing it with seasoning. Leave to marinate overnight. Once in the smoker the next day, it takes about 4 1/2 hours to smoke a 3 pound corned beef over low heat.

Does corned beef really need to be soaked before smoking?

Corned beef is a brisket cured in brine, which makes for a very salty cut of meat. This salt is usually leached out while the corned beef is being cooked in traditional ways, such as low simmering in water. Since no water is used in the smoker and the meat is placed directly on the grill, it is necessary to soak it beforehand to remove the salt. You can soak it for more than 2 hours (up to 8 hours) to remove even more salt; Change the water every 1 to 2 hours for maximum effect.

Ways to use smoked corned beef

How do you use your smoked corned beef? let me count the ways

  • You can use the smoked corned beef in sandwiches or wraps.
  • It's a great alternative to bacon on a hamburger or cheeseburger.
  • Just go ahead and serve it with mustard on rye or pumpernickel and savor every bite.
  • Put it in a Reuben sandwich with Swiss cheese, sauerkraut and Russian dressing on rye.
  • You can also use it in the morning with eggs and breakfast potatoes, or in a hash or omelette.

Click play to watch this smoked corned beef come together

“The rub is fantastic and the recipe's smoking time was spot on. It's easy to make and the convenient preparation takes a few minutes each time. The concentration of pepper balances the salt so the corned beef tastes perfectly like Reuben.” Sandwiches where the spiciness is balanced by the smoother flavors of sauerkraut, cheese and dressing. —Colleen Graham

  1. Gather the ingredients.

    The spruce eats / Maxwell Cozzi

  2. If there is still a layer of membrane on the chest, remove it. Also, remove any loose bits and excess fat so that only part of the fat remains.

    The spruce eats / Maxwell Cozzi

  3. In a large skillet or kettle, soak the corned beef brisket in water for two hours to remove excess salt. Remove from the water and pat dry with paper towels.

    The spruce eats / Maxwell Cozzi

  4. Grind peppercorns and coriander seeds. Add the onion powder, dried thyme, paprika and garlic powder and stir to make the rub.

    The spruce eats / Maxwell Cozzi

  5. Rub the mixture onto the corned beef brisket. Wrap it tightly in plastic wrap.

    The spruce eats / Maxwell Cozzi

  6. Place the wrapped corned beef in the fridge overnight. Don't leave it at room temperature.

    The spruce eats / Maxwell Cozzi

  7. Set your smoker to 275 F. (See below if your smoker isn't that low.) Unwrap the corned beef brisket and place, fat-side up, directly on the cooking grate. Slow cook the corned beef brisket, uncovered, about 1 1/2 hours per pound. The internal temperature of the meat should be around 185°F or higher after cooking.

    The spruce eats / Maxwell Cozzi

  8. Once the corned beef is cooked, remove it from the smoker and place it on a large cutting board. Let the meat rest for 15 minutes.

    The spruce eats / Maxwell Cozzi

  9. Thinly slice the corned beef brisket against the grain. Serve and enjoy.

    The spruce eats / Maxwell Cozzi

How to store leftover smoked corned beef

Smoked corned beef should be refrigerated in an airtight container and will keep for up to four days. You can also freeze it, tightly wrapped in plastic, for up to three months.

What if 275 F isn't an option for the smoker?

Electric smoker temperature settings vary and not every model uses 25 degree increments. If 275 F isn't an option, set the smoker to 250 F. The actual temperature inside the smoker is most likely around 275 F. Just like a kitchen oven, they can run hot, and a grill-safe thermometer can help you monitor the smoker's temperature. Towards the end of the smoking time, use a meat thermometer to test the internal temperature of the corned beef and adjust the smoking time if necessary.

What is the difference between corned beef and pastrami?

Corned beef is made from brisket. The same cut can also be used for pastrami, but traditionally salted meat from a cow is used. While pastrami is typically smoked, corned beef is more commonly cooked. Smoking corned beef is a popular option today to get pastrami-like meat. In addition, corned beef rub differs from many pastrami varieties in that it contains no sugar or mustard.

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