Smoked Corned Beef Brisket Recipes
SMOKED CORNED BEEF BRISKET
A homemade dry rub of coriander, mustard seed, fennel, and paprika really brings out the flavor in this smoked corned beef brisket.
Provided by trinityprop2001
Time P2DT5h50m
Yield 10
Number Of Ingredients 9
Steps:
- Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
- Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke for 2 hours.
- Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
- Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 4.5 g, Cholesterol 79.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 923 mg, Sugar 1.7 g
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- Light your coals until they are amber and start to ash. Add hickory wood chips and adjust your grill to reach 275F. Add a pan of water or beer off to the side of the coals.
- Remove the corned beef from the package. Rinse. Pat dry. Rub with provided seasoning pouch.
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