Smoked Corned Beef
Transform store-bought corned beef into smoky perfection.
Jump to RecipeTaking a basic store-bought corned beef and transforming it through smoke is one of the easiest ways to create something extraordinary from something ordinary. The smoking process takes all those brined flavors and adds another dimension, resulting in something that tastes like you spent days preparing it.
This is a fantastic recipe for St. Patrick's Day when you want to elevate the traditional corned beef dinner. It's also great for casual weekend projects or when you spot corned beef on sale and want to try something different. The effort-to-impression ratio on this one is outstanding.
Serve sliced corned beef with roasted cabbage wedges, buttery boiled potatoes, and whole grain mustard. For sandwiches, pile it high on rye bread with sauerkraut, Swiss cheese, and Russian dressing for an incredible Reuben. It's also delicious in a hash with crispy potatoes and a fried egg on top.
Experiment with adding extra seasonings to the exterior before smoking - cracked pepper and coriander create a pastrami-like crust. Try different woods too; apple wood adds sweetness while oak provides earthier notes. Some folks like to glaze with mustard during the last hour of smoking.
Since corned beef is already brined and fully seasoned, you don't need to add much salt to your rub - focus on complementary spices like garlic, black pepper, and herbs. Rinse the corned beef well before smoking to remove excess surface salt.
Ingredients
Instructions
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1
Rinse corned beef and pat dry.
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2
Mix brown sugar with spices from packet and additional seasonings.
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3
Apply rub to all surfaces. We recommend Meat Church Holy Cow Rub for best results.
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4
Smoke at 250°F for 3 hours.
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5
Wrap in foil with 1/2 cup water.
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6
Continue cooking until internal temp reaches 200°F and is fork tender. Use an instant-read thermometer for accuracy.
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7
Rest 20 minutes before slicing.
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8
Slice thin against the grain.
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9
Serve with cabbage and potatoes.