Discover the Secrets of Smoked Corned Beef Brisket (Pastrami)

If you’re a fan of flavor-packed, tender meat, then you’re in for a treat! Today, we’ll be diving into the world of smoked corned beef brisket, also known as homemade pastrami. This mouthwatering dish is created by seasoning a corned beef brisket with a special blend of spices and smoking it to perfection. To make it even more irresistible, we’ll top it off with a delectable horseradish mustard sauce. Get ready for the best smoked corned beef brisket you’ve ever had!

Helpful Information

  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 195°F
  • Recommended Wood: Hickory

What You’ll Need

  • 3-4 lb Corned beef brisket flat
  • Horseradish mustard (Dijon, etc.)
  • Jeff’s original rub
  • Jeff’s original barbecue sauce
  • Stainless steel or foil pan

Picking Out the Best One

When selecting a corned beef brisket, keep an eye out for one that is evenly thick from side to side and has a nice ¼-inch fat cap. This will ensure a delicious and visually appealing end result.

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Soaking to Remove Some Salt (optional)

If you prefer a less salty taste, you can soak the corned beef brisket in cold water in the fridge for a few hours. Changing the water every 30-45 minutes will gradually remove saltiness.

Prep the Corned Beef Brisket

Before seasoning the meat, you may choose to use the included seasoning packet, applying it evenly for a well-distributed blend of flavors. Additionally, you can trim any excess fat for improved presentation. Now, let’s get ready to season!

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Add the Seasoning

To enhance the taste, generously spread horseradish mustard on the top and sides of the brisket. Then, apply Jeff’s original rub, creating a flavorful crust without rubbing it in.

Turn the meat over, repeating the process with horseradish mustard and Jeff’s original rub on the fat cap side. The corned beef brisket flat is now ready for the smoker.

Smoke Time

Place the seasoned meat directly on the rack or use a pan with a rack to catch drippings. Smoke the brisket for about 3 hours or until it reaches an internal temperature of 140°F in the thickest part. Don’t forget to add smoke throughout this initial smoking period.

Braise in Foil

Once the corned beef brisket reaches 140°F, it’s time to tenderize the meat through a braising step. Combined with horseradish mustard, Jeff’s original barbecue sauce is an irresistible addition. Brush the mixture onto the fat cap, generously coating it.

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Place the brisket, fat cap up, onto a pad of mustard in a foil pan. Cover the pan tightly with foil and return it to the smoker or use an oven for the remaining cooking time. The temperature should be maintained at 225-240°F until the thickest part of the meat reaches about 195°F.

Rest and Slice

Allow the smoked corned beef brisket to rest for at least 30 minutes or up to an hour in the foil, covered with a thick towel. Alternatively, you can keep it warm in the smoker or oven at 140-170°F during this time.

When ready to serve, transfer the brisket to a cutting board or plate. Slice it into thin pieces, about the thickness of a pencil, and cut against the grain for optimal tenderness.

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Get ready to indulge in a flavor explosion that will leave you craving more. Don’t forget to try it with Rowdy Hog Smokin BBQ’s famous sauces, which are the perfect complement to this smoky delicacy. Visit Rowdy Hog Smokin BBQ to elevate your taste buds to a whole new level.

Now that you’re armed with the secrets of smoked corned beef brisket, impress your friends and family with your culinary prowess and enjoy every mouthwatering bite!