Smoked Corned Beef Brisket

Smoked Corned Beef Brisket

Yields 1 Brisket

8 hrPrep Time

6 hrCook Time

14 hrTotal Time

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  • 1 3-4 pound corned beef brisket
  • Wood chips (hickory, apple, cherry)
  • For the rub
  • 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


  1. Soak the brisket in water in the fridge overnight
  2. In the morning, pat dry the brisket, cut off any excess fat
  3. Pat dry the brisket
  4. Preheat your electric smoker to 275.
  5. In a bowl, combine the ingredients together for the rub
  6. Generously cover the brisket in the rub
  7. Place brisket in smoker fat side up
  8. Add the wood chips to the smoker
  9. 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.
  10. Place brisket back into the smoker and continue to smoke till the internal meat temperature is about 200.
  11. Pull the meat out and let it rest for at least 30 minutes before serving.


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.



2872 cal


205 g


44 g


205 g
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