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Sliced smoked corned beef and pickles on a cutting board.
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5 from 20 votes

Smoked Corned Beef

Turn store-bought corned beef into something amazing. Our smoking recipe with a pastrami-inspired pepper rub creates incredible flavor. We'll guide you through each step for perfect results.
Prep Time10 hours 5 minutes
Cook Time4 hours
Resting Time30 minutes
Total Time14 hours 35 minutes
Course: Main Course
Cuisine: American
Servings: 10
Calories: 323kcal
Author: Kita Roberts

Ingredients

  • 3.5 lbs corned beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp Mustard
  • ½ cup apple juice or apple cider vinegar to mop

Instructions

Prep the corned beef

  • Remove the corned beef from the package and rince off.
  • Pat dry with paper towels.
  • In a large container, submerge the corned beef in cold water for 1 hour.
  • Drain the water and repeat 2 more times to remove excess salt.
  • After the final soak, pat the corned beef brisket dry again.
  • Spread the mustard evenly over the entire surface.
  • Mix the salt, pepper, garlic and paprika together in a small bowl.
  • Sprinkle the spice mixture evenly over the entire surface of the corned beef.
  • Wrap the beef in plastic wrap and store in the refrigerator over night.

Smoke the corned beef

  • Prep the smoker for 250 degrees F. Add a drip pan filled with water under the grate where the corned beef will rest.
  • When the smoker is at temperate, add the corned beef to the grill grate and close the lid.
  • Smoke the corned beef until it reaches 165F internally, about 1 ½ - 2 hours.
  • Remove the corned beef from the grill and lay it on pink paper or foil.
  • Spritz the corned beef with the apple juice or vinegar and wrap it in the paper.
  • Return the corned beef to the smoker and continue to cook, spritzing every 20 or so minutes, until the meat reaches 200 degrees F internally with a meat thermometer. About 1 ½ to 2 more hours.
  • When the beef has come to temp, carefully remove it from the smoker.

Rest and serve

  • Allow the corned beef to rest 30 minutes before slicing to serve. To carve, slice against the grain into thin strips
  • Serve with smoked corned beef or as a corned beef sandwich.

Nutrition

Serving: 1g | Calories: 323kcal | Carbohydrates: 2g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 86mg | Sodium: 2198mg | Potassium: 497mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 43mg | Calcium: 16mg | Iron: 3mg