You’ve probably heard of smoked brisket and smoked pastrami, but have you ever considered making a smoked corned beef brisket? This unique twist on a classic recipe is perfect for St. Patrick’s Day or any time of the year. In this article, we’ll explore a flavorful smoked corned beef recipe that will have you craving more!
Key Takeaways
The Charms of Smoked Corned Beef Brisket
If you’re not ready to invest in a large brisket or spend days brining the meat for pastrami, then smoked corned beef brisket is the way to go. By purchasing a corned beef brisket, you can skip the week-long brining process required for pastrami and jump straight into the smoking.
Embrace the Delights of a Smaller Brisket
A whole brisket includes both the lean flat and the fatty and flavorful point/deckle. Smoking a full brisket can take over 16 hours, making it not only more expensive but also excessive for individuals or small families.
Why This Recipe Works
- Smoked corned beef is a delightful way to bring new life to an old recipe.
- It provides a more affordable alternative to smoking an entire brisket.
- The smoking time is significantly shorter due to the smaller size of the average corned beef.
- Leftover smoked corned beef can be used to make delicious Reuben sandwiches, tacos, nachos, and even corned beef hash.
Ingredients and Tools Required
To make this incredible smoked corned beef brisket, you’ll need the following:
- 1 3-5 pound corned beef brisket
- Homemade corned beef spices
- Cooking liquid (Irish beer, chicken/beef broth, or apple juice)
Tools required for this recipe include a pellet grill, meat thermometer, and foil, butcher paper, or a disposable aluminum pan.
Smoking the Corned Beef Brisket
Smoking corned beef brisket requires a low and slow cooking process to ensure tenderness. Starting early in the morning will give you plenty of time without rushing the process.
- Rinse the corned beef to remove excess salt and soak it in cold water for at least 2 hours or overnight.
- Prepare the homemade corned beef spices and generously season the brisket.
- Preheat your pellet grill to 225°F and place the corned beef on the grill, fat side up. Set the probe to 160°F.
- Remove the corned beef from the grill and increase the temperature to 275°F. Place the brisket in a disposable aluminum pan and pour your chosen liquid over it. Cover with foil and crimp to seal.
- Continue cooking until the internal temperature reaches 200°F-203°F.
- Allow the smoked corned beef brisket to rest before slicing it against the grain and serving.
Serving Suggestions
You can serve smoked corned beef brisket with traditional St. Patrick’s Day side dishes like roasted cabbage steak or rainbow carrots. Don’t forget to serve it with a delicious honey mustard sauce. Other side dish ideas include cream cheese garlic bread, zesty quinoa salad, and healthy broccoli salad.
Leftover Delights
If you’re lucky enough to have leftovers, there are plenty of ways to enjoy smoked corned beef brisket. Try making corned beef Irish tacos, corned beef hash, Reuben sandwiches, or even corned beef Irish nachos.
Pro Tips
- Leave the fat on the brisket to ensure flavor and prevent drying out.
- Smoking at a lower temperature (225°F-250°F) will result in a fork-tender corned beef.
- Store leftover smoked corned beef brisket in an airtight container or ziplock bag for up to a week or freeze for longer storage.
- The homemade corned beef spices can also be used in other recipes, like an easy chile relleno recipe.
Conclusion
Smoked corned beef brisket offers a unique and flavorful twist on a classic recipe. With this easy-to-follow recipe, you can enjoy the deliciousness of smoked corned beef without the hassle of a full brisket or the lengthy brining process. Whether it’s St. Patrick’s Day or any other occasion, this smoked corned beef recipe will surely impress your family and friends.
For more tantalizing recipes, visit Rowdy Hog Smokin BBQ.
