Description
This corned beef brisket smoked low and slow comes out juicy, smoky, and packed with bold, peppery flavor. Perfect for weekend meals, Reuben sandwiches, or meal prep.
Ingredients
1 (3–4 lb) corned beef brisket
Water for soaking
2 tbsp yellow mustard
1 tbsp black pepper
1 tbsp coriander
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp mustard seed
Instructions
Soak to Reduce Saltiness
Soak corned beef brisket in cold water for 4–6 hours to remove excess salt.
Prep with Mustard Binder
Pat dry and coat with yellow mustard.
Apply the Dry Rub
Combine dry spices and rub all over brisket.
Refrigerate Overnight for Deeper Flavor
Let rest overnight in the fridge for best flavor.
Preheat the Smoker to 225–250°F
Preheat smoker to 225–250°F.
Smoke Low and Slow for 6–8 Hours
Place brisket on smoker and smoke for 6–8 hours.
Check for Perfect Internal Temp (195–200°F)
Remove when internal temp reaches 195–200°F.
Rest, Slice, and Serve
Wrap and let rest for 30 minutes before slicing against the grain.
Notes
Soaking helps remove excess salt from brined brisket.
Use cherry or hickory wood for great smoke flavor.
Leftovers make incredible sandwiches or breakfast hash.
- Prep Time: 6 hours
- Cook Time: 8 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg