Smoked Corned Beef Brisket
Yields 1 Brisket
8 hrPrep Time
6 hrCook Time
14 hrTotal Time
Ingredients
- 1 3-4 pound corned beef brisket
- Wood chips (hickory, apple, cherry)
- 2 tablespoons fresh coarsely ground black pepper
- 2 tablespoons coriander powder
- 2 tablespoon brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
For the rub
Instructions
- Soak the brisket in water in the fridge overnight
- In the morning, pat dry the brisket, cut off any excess fat
- Pat dry the brisket
- Preheat your electric smoker to 275.
- In a bowl, combine the ingredients together for the rub
- Generously cover the brisket in the rub
- Place brisket in smoker fat side up
- Add the wood chips to the smoker
- Smoke the brisket till it reaches about 160. This is around 3-4 hours. Specifically this is where the "stall" starts where it does not continue to go up in temperature. Take out the brisket and place it in a pan or dish, add a little bit of water in the bowl and cover with tinfoil.
- Place brisket back into the smoker and continue to smoke till the internal meat temperature is about 200.
- Pull the meat out and let it rest for at least 30 minutes before serving.
Notes
Some people use a hickory wood and mix it with apple or cherry.
Make sure you leave the vent open in your smoker so the smoke can flow freely to avoid a bitter taste.
Add wood chips roughly every hour.
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