Corned beef is a delicious cured and brined cut of beef that is a staple in many cultures. While it is often boiled and served, smoking corned beef brisket results in an amazing smoky flavor that takes this traditional dish to the next level. If you want to try your hand at smoking corned beef knowing how long to smoke it is key to perfection. In this complete guide, we will cover everything you need to know about smoking times and temperatures for corned beef brisket.
Selecting the Right Brisket
When selecting a corned beef brisket to smoke, opt for a 3-5 lb trimmed brisket flat. The flat cut has less fat and will be easier to slice once smoked. Choose a brisket with a thick, uniform shape and a decent 1⁄4 inch fat cap on top. The fat cap helps keep the brisket moist during the prolonged smoking time. Corned beef is quite salty, so soaking it for a few hours and changing the water periodically can help reduce excess saltiness.
Prepping the Brisket
Trim off any dried or funky pieces of fat from the brisket, leaving that nice fat cap intact. Rinse the corned beef under cold water and pat it completely dry with paper towels. Next, rub it down with a spicy rub or simply coat it with cracked black pepper and garlic powder. The spices form a flavorful bark when smoked. Optionally, you can slather yellow mustard on first to help the rub adhere.
Low and Slow Smoking
Set up your smoker or pellet grill to maintain a temperature of 225-250°F. Wood choices like hickory, pecan, apple, cherry, or oak pair wonderfully with corned beef Place the corned beef directly on the grill grates, fat side up to start Insert a probe thermometer into the thickest part of the meat, away from any bone. Maintain your smoker temp and let the brisket smoke for about 1 hour per pound, until it reaches an internal temp of 165°F. Spritz it with apple juice or broth every 45 minutes for moisture.
The Stall Period
Around 150-170°F, be prepared for the dreaded smoker stall. The brisket temperature will plateau and stall out anywhere from 1-3 hours. This is caused by the connective tissues breaking down. Don’t worry, push through the stall by wrapping the brisket tightly in butcher paper or foil. Pour a little beef broth in the wrap to braise it.
Taking it Up to 203°F
After wrapping, return the corned beef to the smoker and continue cooking until it reaches an internal temp of 203°F in the thickest section. This normally takes 2-3 more hours depending on size. Use a instant read thermometer to test tenderness in multiple areas. It should slide in and out like butter when done.
Resting for Maximum Juiciness
Once the target temp is reached, remove the smoked corned beef from the grill and let it rest wrapped up for 1-2 hours. This important step allows the juices to redistribute throughout the meat. Slice across the grain into 1⁄4 inch thick pieces. The meat should be incredibly moist and tender with the perfect smoky flavor.
Serving Suggestions
Slice up your smoked corned beef brisket and serve it several ways. Pile it high on rye bread with Swiss cheese, sauerkraut and Russian dressing for killer Reubens. Pair slices with boiled potatoes, cabbage and carrots for an Irish twist. Or chop it up to top pizzas, nachos or baked potatoes. Leftovers also make amazing hash!
Pro-Tips for Smoking Corned Beef
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Cook to tenderness, not strictly to temperature. Always check for tenderness in multiple areas.
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Use broth for spritzing and braising to add extra flavor.
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Keep the fat cap up for most of the smoke for moistness.
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Resting properly ensures the most tender, juicy finished product.
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Use a water pan in the smoker to help regulate temperature swings.
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Allow 1-1.5 hours of smoking time per pound for best results.
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Use a dual probe thermometer to monitor smoker temp and meat temp.
In Summary
Smoking a corned beef brisket is an extremely rewarding endeavor that’s worth the time and effort. Allow 1-1.5 hours per pound, smoke around 250°F, stall wrap at 165°F, and cook to 203°F for the most tender and flavorful results. Rest sufficiently before slicing for maximum juiciness. Follow these guidelines and you’ll have amazing smoked corned beef brisket to enjoy!
Picking Out the Best One
When you go to purchase a corned beef brisket, there will be every size and shape and weights ranging from 2.5 to 4 lbs usually with most of them right around 3 pounds.
Look for one that is of even thickness side to side and end to end and has a nice fat cap of about ¼ inch thick.
Soaking to Remove Some Salt (optional)
Corned beef briskets are very salty and if you like it that way, then you can skip this step but if you want to remove some of that salt, its pretty easy to do by simply soaking it in cold water in the fridge for several hours.
Change out the water every 30-45 minutes.
The longer you soak, the more salt is removed but typically 3-4 hours is plenty.
Perfectly Smoked CORNED BEEF BRISKET!!
FAQ
How long can you smoke corned beef?
A 3-pound corned beef brisket, smoked at 275°F, will take approximately 4 to 5 hours to reach the desired temperature. A full packer, 12- to 16-pound brisket, smoked at a similar temperature, will take between 7 and 10 hours to reach the desired temperature.
How many minutes per pound of corned beef?
Bring to a boil, cover, and cook on a low simmer for about 2.5-3.5 hours, or 45-50 minutes per pound. When cooking is complete, remove from the liquid and let rest for 20 minutes.
How long to smoke Pastrami at 225?
Smoke the brisket for 4-5 hours or until the internal temperature reaches 160-165 degrees. At this point traditional Pastrami is steamed until it’s tender (that’s deli style Pastrami); I’m going for more BBQ style Pastrami. Wrap it in Pink Butcher Paper and place back on the pit.
How long does it take to smoke corned beef brisket?
A full packer, 12- to 16-pound brisket, smoked at a similar temperature, will take between 7 and 10 hours to reach the desired temperature. You can set your grill’s temperature anywhere between 180 to 275°F to smoke corned beef brisket. The lower the temperature, the longer the cook will take, and the more smoke flavor your brisket will get.
How do you smoke smoked corned beef?
Test Kitchen Tip: We like a mild wood for smoked corned beef, as strong woods can overpower the nuanced flavors of the meat. In other words, look for maple, apple or pecan rather than hickory or mesquite. Place the beef in the smoker and let it cook for about 3 hours.
What is smoked corned beef?
Corned beef is a traditional Irish dish served with cabbage on St. Patrick’s Day. This Smoked Corned Beef recipe combines classic corned beef flavor with savory seasoning and wood-fired smoke for a taste sensation you can enjoy any time of the year. Basically, corned beef is beef brisket that has been cured in brine.
How long does smoked corned beef last?
Place the corned beef in an airtight container with a lid, or wrap it tightly with plastic wrap. It should last three to five days in the refrigerator or in the freezer in a freezer-safe bag for up to two months. How can you avoid making tough smoked corned beef?
What temperature do you smoke corned beef brisket?
Smoke at 275°F until 200°F internal temp. Smoke at 300°F until internal temp reaches 205°F. With the proper temperature control and monitoring, you can achieve tender, flavorful smoked corned beef brisket every time. Adjust cook times as needed based on the size of your brisket and your individual smoker.
How long does it take to cook corned beef?
At 325°F the time will be 4-6 hours. For example, a 3 lb brisket smoked at 275°F will finish in about 4 hours. But a full packer smoked at just 225°F may need 12 hours or more. Cook corned beef to an internal temperature of 200°F-210°F for the best texture. Use a meat thermometer to monitor doneness. Signs your corned beef is done: