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Sliced corned beef on a white platter with a fork, surrounded by baked potatoes and a skillet of cooked cabbage.
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Smoked and Braised Corned Beef Recipe

Smoky, mustard-crusted, fork-tender, and pulling apart before it hits the cutting board. Two hours of smoke, then a braise in beef broth and apple cider until the smoke gets INTO the meat and the braise keeps everything juicy. Slice it thick, shred it for hash, or pile it onto our smoked baked potatoes. You'll never boil a corned beef again.
Prep Time40 minutes
Cook Time4 hours
Soaking Time2 hours
Total Time6 hours 40 minutes
Course: dinner, lunch, Main Course
Cuisine: American, Barbecue, Irish
Servings: 8 servings
Calories: 390kcal
Author: Kita Roberts

Equipment

Ingredients

For the Corned Beef

  • 3-6 lb corned beef brisket flat or point
  • 6-8 tbsp stone-ground mustard
  • 4 tbsp pickling spice cracked (for bark)

For the Braise

  • 2 cups low-sodium beef broth
  • 4 tsp minced garlic
  • 4 tbsp dried onion flakes
  • 2 tbsp pickling spice
  • 1 tbsp brown sugar
  • 3 bay leaves
  • 1-2 cups apple cider or apple juice enough to reach ¾ up the brisket

Instructions

Soak the Brisket

  • Remove from packaging and discard seasoning packet.
  • Soak in cold water in the refrigerator 2–3 hours, changing the water at least three times.
  • Pat completely dry.
    A raw cut of corned beef brisket on a worn metal baking sheet.

Preheat the Smoker

  • Preheat to 275°F for indirect cooking.

Season

  • Coat the brisket evenly with mustard.
  • Press cracked pickling spice over all sides.
    A raw corned beef coated with a coarse mustard and spice mixture rests on a worn metal baking sheet.

Smoke for Bark

  • Place fat side up on the grate.
  • Smoke at 275°F until internal temperature reaches 150–160°F (about 2 hours).
    A corned beef coated with a coarse mustard and spice rub is being smoked on a grill with a meat thermometer inserted.

Prepare Braising Liquid & Braise

  • Combine broth, garlic, dried onion, pickling spice, brown sugar, and bay leaves.
    A glass measuring cup filled with mixed dry corned beef pickling spices and a metal spoon, placed on a white marble surface.
  • Transfer brisket to a half-size aluminum pan.
  • Pour braising liquid around the meat (not over the crust).
    A seasoned smoked corned beef brisket sits in a foil tray, with braising liquid and pickling spices.
  • Add apple cider until liquid reaches about ¾ up the sides.
  • Cover tightly with foil.
  • Return to smoker at 275°F.

Cook to Tender

  • Begin checking at 195°F internal.
  • For clean slices, remove at 198–205°F when:
  • A probe slides in with gentle resistance
    A cooked, seasoned smoked corned beef of meat sits in braising liquid inside a rectangular aluminum tray on a metal rack.
  • The flat bends slightly but doesn’t collapse
  • A fork twists easily without shredding

Rest & Slice

  • Rest covered for at least 30 minutes.
  • Slice against the grain into ¼-inch slices and serve.
    Sliced corned beef with a mustard and spice crust on a cutting board, accompanied by a knife and fork.

Notes

  • If the meat feels tight at 200°F, continue cooking.
  • If it begins falling apart on its own, it has moved into shred territory.
  • Use low-sodium broth to prevent oversalting.
  • Do not grind pickling spice to powder.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 11g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Cholesterol: 92mg | Sodium: 2310mg | Potassium: 768mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 3mg