Tips for Smoked Corned Beef
Try a new twist on smoked brisket: smoked corned beef - a brisket preserved with salt and seasoning. Follow these tips for a smoky, sweet, tender brisket that your friends will love.

Tips for Smoking Corned Beef

1
Select your corned beef. Select a corned beef that hasn’t been precooked. This should help you attain a smoked corned beef brisket that isn’t too dry, chewy, or salty.
2
Soak. Soak the corned beef for at least 2 hours in warm water prior to cooking. This will help to draw out large amounts of salt, used during corned beef process. We recommend letting it soak 30 minutes for every pound. Make sure to change the water and rinse the beef every hour in order to keep the water fresh and working as it should.
3
Boil. Consider boiling your corned beef before smoking to further help remove salt. We recommend even soaking the corned beef, as mentioned above, over low heat.
4
Choose the right wood. Use high quality wood chips that will compliment and even enhance the flavor of the corned beef. A chart of wood chip flavors can help you decide which variety will be most appealing to you. Cherry, hickory, and mesquite are a few great options for smoking beef.
5
Smoke. Smoke for approximately 2-3 hours and finish at a low temperature. You want the internal temperature of the beef to reach 190ºF before removing from the heat.
Hot Tip: Smoke times will vary depending on the size of your beef, smoker, and present weather conditions.
6
Add flavor. Place a pan with about 4 cups of water mixed with English-style dark brown ale in the bottom of the smoker while cooking to add flavor and moisten air.
7
Glaze. Prepare a glaze of 1/2 cup of apricot marmalade and a 12 ounce bottle of the same dark brown ale, mentioned above. Brush the glaze onto the beef during the last hour of cooking. Brush a few more times before the brisket reaches 190ºF.
8
Rest. Let the beef rest for about 20 minutes to allow the juices redistribute. When ready to slice, go with the grain of the meat to carve large, whole slices.
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