Smoked corned beef brisket is the backyard barbecue hero you didn’t know you needed. With its tender texture, deep smoky flavor, and spice-crusted bark, this twist on a classic takes your grill game to the next level. Whether you’re a seasoned smoker or just breaking in your gear, this guide walks you through every step from selecting the brisket to slicing it just right. Plus, you’ll get expert tips, storage ideas, and answers to the most common questions. Ready to turn a simple cut into something spectacular? Let’s fire it up.
Table of contents
From My Grill to Yours – The Story Behind Smoked Corned Beef Brisket
Why this recipe changed our weekends
It all started one chilly March evening in Olympia. Greg brought home a corned beef brisket on sale, and with the smoker still warm from the weekend, we thought why not? We rinsed it, rubbed it with spices, and let it smoke low and slow over hickory. Hours later, we sliced into meat so tender and flavorful it became an instant favorite.
That smoky aroma drifted down the block, and soon it became our signal to friends: come over, grab a drink, and dig in. What began as a backyard experiment turned into a spring tradition, one we now look forward to every year.
The magic behind smoked corned beef brisket
Smoked corned beef brisket is what happens when you take a familiar cut and give it the time and smoke it truly deserves. The brine brings a salty punch, but it’s the slow smoke and crusty spice rub that make this dish unforgettable juicy inside, bark on the outside, and packed with bold flavor.
And the best part? You don’t need any special tools to make it amazing. Just a well-brined brisket, a smoker, and the willingness to let the smoke do its work.
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Smoked Corned Beef Brisket: The Ultimate Backyard Barbecue Favorite
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
Description
Smoked corned beef brisket transforms a classic into a smoky, bark-crusted centerpiece. Juicy inside and rich in flavor, it’s perfect for cookouts or sandwich leftovers.
Ingredients
1 whole corned beef brisket (flat cut or point cut, 3–5 lbs)
2 tbsp yellow mustard
2 tbsp coarsely ground black pepper
1 tbsp ground coriander
1 tsp garlic powder
1 tsp smoked paprika
Wood chips (hickory, cherry, or oak)
Instructions
Rinse the corned beef brisket
thoroughly and pat dry. Soak in cold water for 2–4 hours if desired to reduce saltiness.
Rub a thin layer of yellow mustard
over the entire brisket.
Mix the spices
Use the spices and coat the brisket evenly on all sides.
Refrigerate uncovered overnight
for best flavor and bark development.
Preheat smoker
Preheat to 225°F using chosen wood chips.
Place brisket fat
side up on smoker grates. Smoke for 6–10 hours.
Spritz lightly
with apple juice every 90 minutes after the first 3 hours.
Wrap in butcher paper or foil
at 165°F to push through the stall.
Continue smoking
until internal temperature reaches 195°F–203°F.
Rest brisket
for 30–60 minutes before slicing against the grain.
Notes
Soaking the brisket reduces saltiness from the cure.
Flat cut is ideal for neat slices; point cut is juicier with more fat.
Store leftovers in airtight container for up to 5 days in fridge.
Freeze pre-sliced portions for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 340
- Sugar: 0g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 95mg
Preparing Your Brisket – From Store to Smoker
Picking the right corned beef brisket
When it comes to smoking meat, choosing the right cut makes all the difference. For Smoked Corned Beef Brisket, you’ll want either the flat cut or the point cut. The flat is lean and perfect for slicing, while the point is fattier and packed with flavor. Both can work beautifully, but the flat is easier for even smoking.
Look for a Smoked Corned Beef Brisket that’s well-marbled, with a generous fat cap. Since corned beef comes pre-brined, it’s important to rinse it thoroughly. This removes excess salt and preps it for seasoning. Some cooks even soak it for a few hours in cold water to tone down the saltiness.
Seasoning and prep: simple but bold
After rinsing, it’s time to prep your smoked corned beef brisket. Start with a mustard layer to help the rub stick. Then apply a mix of cracked pepper, coriander, garlic powder, and smoked paprika. This creates a bold bark that pairs perfectly with the brine.
Let it rest uncovered in the fridge overnight. This step deepens flavor and helps smoke cling to the meat’s surface. When you’re ready to smoke, heat your smoker to 225°F. Use hardwoods like oak, cherry, or hickory for the best flavor.
These tips will set your smoked corned beef brisket up for slow-smoked success.
The Smoking Process – Low, Slow & Loaded With Flavor
Time, temperature, and patience
This is where the magic happens and where patience truly pays off. Once your brisket is prepped and your smoker’s holding steady at 225°F, it’s time to let the smoke work its magic. On average, a smoked corned beef brisket takes 6 to 10 hours, depending on its size and thickness. For best results, always go by internal temperature, not just time. You’re aiming for 195°F to 203°F, which gives you that buttery, pull-apart texture.
About three hours in, don’t be surprised if you hit the “stall” a point where the internal temperature plateaus around 150°F to 160°F. This is totally normal. The meat is sweating out moisture, which cools the surface as fast as it heats. To push past it, some folks use the Texas crutch wrapping the brisket in butcher paper or foil around 165°F to power through the stall while locking in moisture.
Just close the lid, take a breath, and let the magic happen on its own. Every peek adds time, and this is one dish that rewards low and slow commitment.
Smoke science: building that bark
What sets a Smoked Corned Beef Brisket apart is the crust called bark that forms from seasoning, smoke, and time. This bark is created through the Maillard reaction, where proteins and sugars caramelize on the surface under dry heat.
To help this happen, keep the surface dry and avoid wrapping the brisket too early. Many pitmasters spritz their brisket with a mix of apple juice and vinegar every 90 minutes after the first few hours. It helps with bark development while keeping the outside from drying out.
For bark lovers like Greg and me, we hold off on wrapping until the bark is firm to the touch and deep in color. Once wrapped, finish the brisket until it hits temp, then let it rest for at least 30–60 minutes in a cooler or wrapped in towels. This lets the juices settle, keeping the brisket wonderfully tender and full of flavor.
Serving and Storing – Make the Most of Your Brisket
How to slice it right
Once your Smoked Corned Beef Brisket has rested, don’t rush the cut. How you slice it is just as important as how you cook it.Always slice against the grain this breaks up the muscle fibers and makes each bite more tender and enjoyable. If you’re unsure which way the grain runs, gently pull the meat apart a bit you’ll see the lines, and that’s your guide for slicing.
Use a long, sharp slicing knife and aim for thin, even pieces especially if you’re making sandwiches. And if you’ve reached the point where you’re resisting picking at the bark while slicing, trust me, you’re not alone. That’s the good stuff.
To reheat leftovers without drying them out, try steaming slices lightly or warming them wrapped in foil with a splash of broth. Avoid the microwave unless you’re in a pinch it tends to toughen up all your hard work.
Leftovers you’ll love
If you’re fortunate to have leftovers, they’re wonderfully versatile. We love turning ours into breakfast hash with crispy potatoes and eggs the next morning. It also makes killer Reuben sandwiches just layer with sauerkraut, Swiss cheese, and Russian dressing on rye.
Want to get more creative? Try chopping up leftover brisket for tacos, baked potatoes, or even smoky mac and cheese toppings. Stored properly in an airtight container, brisket keeps in the fridge for 4–5 days, or freezer up to 3 months. Always label with the date and slice before freezing for easy reheating.
If easy leftover meals are your thing, be sure to browse our full lineup of hearty, comfort-forward dishes on the homepage, where you’ll find plenty more one-pan and BBQ-inspired favorites.
Conclusion Final Thoughts on Smoked Corned Beef Brisket
Smoked Corned Beef Brisket isn’t just another barbecue experiment it’s a true transformation. What starts as a salt-cured cut becomes a crusty, smoky, fall-apart masterpiece when you give it time, smoke, and a little love. Whether you’re prepping for a weekend feast or firing up the smoker for the first time, this brisket brings unbeatable flavor and satisfaction to the table.
With just a few steps rinse, rub, smoke, slice you’ve got a dish that rivals deli classics and stuns at any backyard gathering. Now that you know how to handle the stall, build that bark, and make the most of every leftover bite, you’re ready to smoke with confidence.
So fire up your smoker, grab a brisket, and let your backyard fill with that irresistible aroma. You’re not just cooking dinner you’re creating a tradition.
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FAQ: Smoked Corned Beef Brisket
Can corned beef brisket be smoked?
Yes, you can absolutely smoke a corned beef brisket. In fact, smoking transforms the flavor, turning a traditionally boiled dish into something rich, crusty, and full of bold, smoky depth. Just make sure to rinse the brine and season it with a dry rub before placing it in the smoker.
What is Smoked Corned Beef called?
When corned beef is smoked with a pepper and coriander rub, it’s often referred to as pastrami. While traditional pastrami may use slightly different curing spices, smoked corned beef brisket delivers that same savory, spice-crusted magic perfect for slicing or sandwiches.
What is a Corned Beef Brisket?
Corned beef brisket is a Beef Brisket that has been salt-cured in a seasoned brine, often including pickling spices. The curing process gives it that signature pink hue and a deeply savory flavor that stands up well to both boiling and smoking.
How long should a beef brisket be smoked?
A smoked beef brisket typically takes 6 to 10 hours at a consistent temperature of 225°F, depending on its size. Always cook by internal temp, not time aim for 195°F to 203°F for fork-tender slices that melt in your mouth.
