Corned beef, a brisket preserved in salt, has long been a staple, though often unfairly maligned. This unique pink cut, spotted in deli counters globally due to nitrites in the curing brine, deserves better than the bland, soggy preparations of the past. Fortunately, this smoked corned beef recipe elevates this humble cut into a carnivore-friendly delight.
From Brisket to Brisket Bliss
Corned beef is typically cut from the brisket flat, a tough cut that was inexpensive for years. Once a year, when the local grocery store stocks up on supplies for St. Patrick’s Day, corned beef goes on sale, despite not being an Irish dish. And that’s when we stock up. Stocking up when corned beef is on sale allows for culinary adventures beyond the traditional boiled dinner. It freezes well; we use it for homemade smoked pastrami and corned beef throughout the year. It’s easy enough to make your own deli meat and can save you tons of money. Instead of boiling, smoking transforms the corned beef into something truly special. This smoked corned beef recipe delivers just that but at a fraction of the cost of buying slices at the market.
Preparing the Corned Beef
The first step is to prep the corned beef. Remove the corned beef from the package and throw away the spice packet that comes with it. Rinse it under cool running water then pat it dry with paper towels and place it in a large plastic container. To remove excess salt, a crucial step for optimal flavor, submerge the corned beef in cold water for one hour. Drain the water and repeat 2 more times. After the final soak, pat the corned beef brisket dry again.
The Spice Rub: A Symphony of Flavor
The spice rub is where the magic happens. Liberally rub the mustard evenly over the entire surface. In a small bowl, combine salt, pepper, garlic, and paprika to create the dry rub. Pour the spice blend evenly over the entire corned beef. Wrap tightly in plastic wrap and store in the fridge overnight. This allows the flavors to meld and penetrate the meat. This recipe treats this just like smoked brisket, and hit it with a salt, pepper, and garlic combo. Heavy on the pepper. We add paprika for a pop of color and a little more smokey flavor too.
Smoking to Perfection
When ready to smoke, prep the smoker for 250 to 275 degrees F. Add a drip pan filled with water under the grate where the corned beef will rest. Place the corned beef on pink paper or aluminum foil and spritz it with apple juice or cider vinegar before wrapping it. Return the wrapped corned beef to the grill and continue to smoke it until it reaches 200 degrees F, spritzing every 20 minutes with more apple juice or vinegar. The size of your corned beef will affect how long effect it takes to cook. For an average grocery store corned beef, expect 4-5 hours. Always check the internal temperature of the meat with an instant-read meat thermometer or probe. When probing a corned beef brisket, it’s essential to insert the temperature probe into the thickest part of the meat for accuracy.
Read also: Delicious Keto Meal
Smoking times will vary based on the size of your corned beef and other external factors, like weather and altitude. But, a 3.5-pound brisket should take about 4 to 5 hours to smoke. For best results, smoke corned beef at 250 degrees F.
Wood Selection: Infusing Smoky Goodness
The type of wood used for smoking significantly impacts the final flavor. The best smoking wood for corned beef is hickory. It has a mild flavor and won’t overpower the meat. Other woods like post oak or apple work as well. We use Cowboy All Natural Hardwood Briquets and Post oak wood chunks for fuel and smoke flavor. We use Jack Daniel’s Charcoal pellets in our Traeger grill, and a smoker box filled with hickory or post oak wood chips for added smoky flavor.
Resting and Serving
When the beef has come to temp, carefully remove it from the smoker. Allow the corned beef to rest 30 minutes before slicing to serve. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Serving Suggestions: Beyond the Boil
Forget the bland boiled dinners of yesteryear. This smoked corned beef is incredibly versatile.
- Classic Reimagined: Cabbage, of course (show grandma just how good corned beef and cabbage can be). We love smoked cabbage or oven-roasted cabbage steaks and fried fingerling potatoes for an updated classic meal. Smoked baked potatoes are also a great choice.
- Sandwich Sensation: Alternatively, we love smoked corned beef brisket shaved thin with havarti dill cheese and mustard on a sandwich and grilled on a flat-top griddle or piled high for a reuben sandwich. Now that’s delicious. Piles of smoky corned beef topped with crisp slaw and dressing between hearty rye bread. It’s divine.
- Creative Carnivore Cuisine: Corned beef nachos. Oh, that’s a thing.
Reheating Leftovers
Wrap leftover corned beef tightly in foil and store in the fridge for up to a week. Reheat just like our steamed pastrami by using a steamer basket over a pot of simmering water for the most tender bites. This not only reheats the meat but prevents it from drying out.
Read also: Delicious Keto Corned Beef and Cabbage
Achieving Perfection: Temperature and Tenderness
Corned beef is cooked to meat safety standards at 145 degrees F. However, it isn’t tender or done smoking when it reaches an internal temperature of 200-205 degrees F with an instant-read thermometer.
Read also: Delicious Keto Casserole