Smoking a corned beef brisket is a fantastic way to put a flavorful twist on this classic cut of meat. Getting the smoking time just right is key to ending up with a tender brisket bursting with smoky goodness. So how long does it actually take to smoke a corned beef brisket? Let’s break it down step-by-step.
What Exactly is Corned Beef?
Corned beef starts off as a brisket that has been cured in a salty brine solution, which gives it that signature pink color and seasoned flavor. You can buy corned beef brisket already cured and ready to cook. Or, you can cure a fresh brisket yourself at home over 3-10 days depending on the recipe.
Once cured, the corned beef brisket is ready for cooking. While it’s often boiled, smoking it is an amazing way to infuse tons of flavor. Smoking imparts delicious smoky notes while also drying out the exterior to get a nice crusty bark. It requires minimal monitoring once in the smoker too.
Choosing the Best Brisket for Smoking
When purchasing a pre-cured corned beef brisket, look for one that is relatively even in thickness on all sides A nice uniform shape will allow it to smoke evenly. The flat cut tends to be leaner than the point cut Make sure the brisket you select hasn’t already been cooked.
For best results, choose a brisket in the 3-5 pound range. Smaller briskets around 2-3 pounds will cook faster, while full packer briskets between 12-16 pounds will require a longer smoking time.
Soaking the Brisket to Remove Excess Salt
Corned beef is salty by nature due to the curing process. If you want to reduce some of that saltiness, you can soak the brisket in cold water for a few hours before smoking.
To soak, place the brisket in a container and cover with cold water Change out the water every 30-45 minutes About 3-4 hours of soaking time should be sufficient to flush out excess salt.
Applying a Dry Rub for Flavor
Skip the seasoning packet included with store-bought brisket. Instead, make your own dry rub to really boost the flavor. Something mildly sweet with a little kick is ideal.
Try mixing together black pepper, paprika, brown sugar, garlic powder, onion powder and dry mustard. Apply the rub generously onto all sides of the brisket before smoking.
Low and Slow Smoking for Tenderness
The trick is to smoke the brisket “low and slow” to break down those tough muscle fibers. Start by setting your smoker to a lower temperature between 225-250°F. This will gently infuse smoke flavor over several hours.
If time is limited, you can start at a hotter 275-325°F. But the total smoke exposure will be less. Get the best of both worlds by starting low and finishing hot.
Estimating Total Smoking Times
The smoking time depends on two factors:
Brisket Weight –
- 3 lbs = 4-5 hours
- 5 lbs = 6-7 hours
- Full packer (12-16 lbs) = 8-12+ hours
Smoker Temperature –
- 225°F = 8-12 hours
- 250°F = 6-10 hours
- 275°F = 5-8 hours
- 325°F = 3-6 hours
For example, a 3 lb brisket smoked at 250°F will finish in 5-6 hours. But a full 16 lb packer smoked at 225°F may need 10-12 hours. Monitor thickness and adjust as needed.
Checking for Doneness
The best way to test doneness is by temperature. Use a digital meat thermometer to monitor the internal temp. Look for:
- 200-210°F for optimal tenderness
- Meat visibly shrinking and tightening
- Soft and tender texture when pierced
- Easy shredding with a fork
- Fat fully rendered
Under 200°F may still be tough. Over 210°F risk drying out. Remove right at 200-205°F for the perfect brisket.
Letting It Rest Before Serving
Once smoked, don’t slice in right away. Let the brisket rest 30-60 minutes wrapped in foil before carving. This allows the juices to redistribute evenly.
Then slice thinly across the grain for maximum tenderness. Serve the brisket warm alongside traditional fixings like potatoes, cabbage, carrots and rye bread.
Tips for Smoked Corned Beef Success
Follow these tips for the best shot at smoking the perfect corned beef brisket:
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Inject with broth or apple juice if needed for extra moisture.
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Wrap at the stall around 160°F internal temp if crunched for time.
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Spritz with cider vinegar or broth if exterior seems dry during smoking.
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Allow proper resting time for juices to absorb back into meat.
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Carve across the grain on a sharp bias for tender slices.
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Keep point end juices for basting leftover sliced brisket when reheating.
Sample Recipes to Get You Started
Here are a few tasty recipe ideas for your next smoked corned beef brisket:
The Classic
12-16 lb corned beef packer
1⁄4 cup peppercorns
4 bay leaves
2 Tbsp pickling spice
Smoke at 250°F for 8-10 hours until 200°F.
Beer and Mustard
3-5 lb brisket
1 cup beer
1⁄4 cup whole grain mustard
2 Tbsp brown sugar
Simmer 1 hour, smoke at 275°F until 200°F.
Sweet and Spicy
3-4 lb brisket
1⁄2 cup apricot preserves
3 Tbsp hot sauce
1 Tbsp Worcestershire
Smoke at 300°F until 205°F internal temp.
Smoking a corned beef brisket allows you to take this salty cured cut to amazing new heights of flavor. Getting the timing right is key to a perfect final product. Aim for 200-210°F internal temp after a lengthy low and slow smoke session. Rest adequately before slicing thinly against the grain. With the right techniques, your brisket will turn out moist, smoky and melt-in-your mouth tender every time. Get creative with rubs and sauce finishes to put your own spin on this smoking classic.
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.
Ingredients and Substitutions
- Corned Beef: One 3-5 pound corned beef brisket.
- Spices: You know that little spice packet that sometimes comes with store-bought corned beef? Find it and toss it in the trash! Instead, were making corned beef spices from scratch. The proper spice mix can make all the difference! And youll have more than a teaspoon of spices to properly season the brisket.
- Cooking Liquid: After you smoke the corned beef on the grill, you will want to wrap it in some kind of liquid. This step will make the corned beef even more tender. I like to add Irish beer, however, you can substitute chicken/beef broth, or apple juice.
*A full list of ingredients can be found in the recipe card at the bottom of this post.
Perfectly Smoked CORNED BEEF BRISKET!!
FAQ
How long does it take to smoke a corned beef brisket?
A 3-pound corned beef brisket, smoked at 275°F, will take approximately 4 to 5 hours to reach the desired temperature.
Is it better to smoke at 225 or 250?
Upping the temperature to 250°, from the established tried and true rule of smoking at 225°, has some shocking and actually delicious results! You see, when we smoke brisket at 225° F the timing is around 1-1.25 hours per lb. Shockingly at 250°, you’re cutting about 50% of the cooking time off!
How long do you smoke a brisket at 225 for?
Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil.
What temperature does corned beef fall apart at?
Cook the corned beef to 185-200 degrees F. The closer it gets to 200 degrees, the more fall apart tender it will become. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don’t want to cook the corned beef brisket past 200F, however, because it can become mushy.