Smoked Corned Beef: A Mouthwatering Twist for St. Patrick’s Day

Are you ready to take your St. Patrick’s Day celebrations to the next level? Look no further than Smoked Corned Beef! This exciting twist on the classic dish will leave your taste buds dancing with joy. Get ready to indulge in a flavorful and smoky experience that will have your friends and family begging for seconds.

The Art of Corning Beef

Smoking corned beef begins with a brine. Corning, a special brining process, allows the meat to cure and become incredibly flavorful. The brine is a salt solution infused with specific spices that give the meat its signature taste. You may also notice the reddish color of the meat, which comes from the curing salt used in the process.

Choosing the Perfect Cut

Traditionally, corned beef is made using either a brisket flat or a beef round. Both cuts are incredibly delicious, but for this recipe, we recommend using a pre-corned cut for ease and convenience. These cuts, such as the ones available from Snake River Farms, are best cooked slowly to achieve a tender and flavorful result. Smoking the corned beef on a smoker or grill adds an incredible depth of flavor that you won’t want to miss.

Smoking the Corned Beef Round

For a round cut of corned beef, we recommend a cooking temperature of 250 degrees Fahrenheit (121 degrees Celsius). This cut is best served medium rare, so aim for an internal temperature of around 135 degrees Fahrenheit (57 degrees Celsius). A light rub, low in salt to balance the inherent saltiness of the corned beef, is all you need to enhance the flavors. Smoke the meat using fruit wood for about 4 hours until it reaches the desired temperature.

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Smoking the Corned Brisket Flat

If you opt for a brisket flat, the process is slightly different due to its smaller size. Start by preheating your smoker to 250 degrees Fahrenheit (121 degrees Celsius) and using fruit wood or oak for a rich flavor. Smoke the brisket flat for five to six hours until the internal temperature ranges from 190 to 210 degrees Fahrenheit (88 to 99 degrees Celsius). If you prefer to slice it for sandwiches, you can target an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius) for a tender but less fall-apart texture.

Soak or Not to Soak

Some people wonder if it’s necessary to soak the corned beef before smoking to reduce its saltiness. The choice is entirely up to you and your taste preference. Skipping the soak will result in a concentrated brine flavor, highlighting the salt and spices. However, if you prefer a milder flavor, you can opt for a cold water soak. Simply place the meat in a container, cover it completely with cold water, and refrigerate. After a couple of hours, discard the water for smaller cuts or repeat the process for larger cuts. Just remember to discard the water as it becomes contaminated with raw meat juices.

How to Smoke the Perfect Corned Beef

Now that you have your corned beef ready, it’s time to fire up the smoker and start smoking! Here’s a step-by-step guide to ensure your corned beef comes out tender, flavorful, and perfectly smoked:

  1. Preheat your smoker to 250 degrees Fahrenheit (121 degrees Celsius) using fruit wood or oak for a tantalizing smoky flavor.
  2. Rinse the corned beef with cold water and pat it dry to remove any excess brine and spices.
  3. Lightly season the meat with a homemade rub that is lighter on salt but heavy on other flavors.
  4. Place the corned beef on the smoker and insert a remote probe thermometer to monitor the internal temperature.
  5. Smoke the corned beef until it reaches an internal temperature of 135 degrees Fahrenheit (57 degrees Celsius) for medium rare.
  6. Remove the meat from the smoker and let it rest for 30 minutes to allow for carry-over cooking and flavor absorption.
  7. Slice the smoked corned beef and serve it with your favorite sides.
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Pastrami: Corned Beef’s Flavorful Cousin

Did you know that smoked corned beef is essentially pastrami? While corned beef is already delicious, pastrami takes it to another level with its unique spice blend and steaming process. For a truly authentic pastrami experience, add herbs and paprika to your rub and steam the meat after smoking. The result? A mouthwatering flavor and texture that will transport you to deli heaven.

Leftover Ideas for Corned Beef

If you find yourself with leftover smoked corned beef (if there’s any left!), don’t worry. There are plenty of delicious ways to enjoy it:

  • Corned Beef Sandwich with Guinness Au Jus
  • Classic Corned Beef Hash

So, gather your friends and family, fire up the smoker, and get ready for a St. Patrick’s Day feast like no other. Smoked Corned Beef is sure to become a new tradition and leave everyone craving more. For top-quality corned beef cuts and a taste that will make your mouth water, check out Rowdy Hog Smokin BBQ.

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