recipe

Smoked Corned Beef: the easy recipe for mouthwatering corned beef

Total time: 4H45 + Marinating time
Difficulty: Low
Serves: 8 people
Entra nel nuovo canale WhatsApp di Cookist Wow
By Cookist
142
Immagine

If you have a smoker at home, you should definitely be using it to make smoked corned beef. Made from corned beef brisket that's seasoned overnight in a mouthwatering savory, lightly spiced rub and slowly smoked to infuse the meat with an incredible smokey flavor, this is one recipe everyone's sure to love.

Smoked corned beef is also known as Montreal smoked meat. It's similar to pastrami, thanks to the spiced, herb rub, and smokey taste. This is a super easy recipe to make, and one that will seriously change your sandwich game. Use your smoked corned beef to make phenomenal pastrami or Reuben sandwiches, chop it up to make smoked corned beef hash, or add it to casseroles. You won't be able to get enough of the taste!

Smoked Corned Beef Tips

Use homemade or store-bought corned beef.

Cook the corned beef uncovered in the smoker.

Make sure to let the smoked corned beef rest before slicing it.

You can change up the rub for your corned beef. Pickling spice, cloves, bay leaves, mustard seeds, allspice, brown sugar, and Worcestershire sauce are all excellent seasonings for corned beef.

Smoked corned beef is amazing in sandwiches, corned beef hash, wraps, quesadillas, soups, and casseroles. Get creative with how you use it!

How to Store Smoked Corned Beef

Leftover smoked corned beef will last about four days when stored in an airtight container in the fridge. For long-term storage wrap and freeze it for up to two months.

Ingredients
store-bought corned beef brisket
1 3-pound piece
black peppercorns
2 tbsp
Coriander seeds
1/2 tbsp
Onion powder
1/2 tbsp
Dried thyme
1 tsp
Paprika
1 tsp
Garlic powder
1 tsp

How to Make Smoked Corned Beef

Remove the membrane from the corned beef brisket and trim extra fat.

Place the corned beef in a pot or bowl. Fill with water and leave to soak for 2 hours to get rid of excess salt. Take the corned beef out of the pot or bowl and pat it dry.

Grind the peppercorns and coriander seeds using a mortar and pestle or a mixer.

Mix with the onion powder, thyme, paprika, and garlic powder.

Rub the spice mixture into the corned beef, then tightly wrap the corned beef in cling film. Put the corned beef in the fridge overnight.

Turn your smoker on and set it to 275F. Remove the plastic wrap and set the corned beef fat side up on the grill grate. Cook the corned beef for 1 ½ hours per pound. The corned beef is done cooking when it reads 185F on an instant-read meat thermometer. Take the corned beef out of the smoker. Leave it to rest for 15 minutes.

Cut it against the grain, and serve.

Immagine
Every dish has a story
Find out more on Cookist social networks
142