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
SMOKED CORNED BEEF SANDWICHES WITH COLESLAW
A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!
Provided by Dads That Cook
Time 6h5m
Yield 8
Number Of Ingredients 14
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
- 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 brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
- While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
- Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
- Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
- Pile beef and coleslaw atop the hamburger buns.
Nutrition Facts : Calories 616.9 calories, Carbohydrate 50.5 g, Cholesterol 83.5 mg, Fat 38.5 g, Fiber 9 g, Protein 22.1 g, SaturatedFat 8.6 g, Sodium 2130 mg, Sugar 17.2 g
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