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–+ servings

Smoked Corned Beef

Elevate your St. Patrick's Day and spring BBQ game with smoky and succulent smoked corned beef brisket.
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Prep Time: 1 hour
Cook Time: 6 hours
Brining: 5 days
Total Time: 5 days 8 hours
Course: Dinner, Lunch, Main Course
Cuisine: American, bbq, Irish, smoked, St. Patrick's Day
Keyword: barbecue, beef, corned beef, smoked beef, smoked brisket, st. patrick's day
Servings: 8 people
Calories: 250kcal

Equipment

  • Smoker

Ingredients

Pickling Spice

  • 2 tablespoons dried orange zest
  • 2 tablespoons black peppercorns
  • 2 tablespoons pink peppercorns
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 2 tablespoons red pepper flakes
  • 1 tablespoon mace
  • 1 cinnamon stick
  • 1 tablespoon cloves
  • 15 crushed bay leaves

Brine Solution

  • 1 gallon water
  • 450 grams kosher salt
  • 100 grams sugar
  • 25 grams pink curing salt Prague powder #1
  • 4 cloves garlic smashed
  • 20 grams pickling spice

Corned Beef

  • 1 beef brisket flat cured
  • 20 grams pickling spice
  • 5 russet potatoes
  • 2 sweet potatoes
  • 2 onions
  • 1 Guinness stout
  • 4 cups beef broth

Instructions

Brining the brisket

  • First, combine the ingredients for the pickling spice and measure out two separate portions that are 20 grams each.
  • Heat the gallon of water and add in the sugar, salt, curing salt, garlic, and pickling spice into the pot and stir until the sugar and salts have dissolved.
  • Set the brining solution in the refrigerator and allow it one hour to cool completely.
  • Place your brisket into a food safe container and cover it with the brining solution and let cure for 5 days.

Smoking the corned beef

  • Remove the brisket from the brining solution and rinse it well under cold water. Place the brisket in a roasting pan and add in the beef broth, onions, potatoes, and pickling spice. Cover with foil and cut a few slits to allow steam to escape. Smoke until the brisket is fork tender. Rest one hour then shave it thin to serve.
  • Place the brisket in a roasting pan and add in the beef broth, onions, potatoes, and pickling spice. Cover with foil and cut a few slits to allow steam to escape.
  • Smoke until the brisket is fork tender. Rest one hour then shave it thin to serve.

Nutrition

Calories: 250kcal
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