Smoked Corned Beef Recipe - Chisel & Fork (2024)

This smoked corned beef recipe gives you a smoky twist on a St. Patrick's Day classic dish. It is great as a main dish or added to others like corned beef hash or corned beef tacos.

When it comes to March, I'm all about St. Patrick's Day recipes. But not in the traditional sense. I like to take traditional ingredients and use them in a different way - from corned beef fritters to Baileys ice cream to Irish coffee cake.

And my latest recipe is smoked corned beef. Known for it's saltiness and pink hue, corned beef is used in a variety of ways. But smoking hasn't been one of them. That changed when I got a pellet smoker. Traditionally you take some corned beef and boil it with the spice pack or even throw in the slow cooker.

But smoking it is a game changer. You still get those sweet, sour and spicy flavors but it is enhanced by not only a subtle smoke flavor, but a spice crust that complements the beef. It is perfect for corned beef pie!

Why This Recipe Works

• Smoking corned beef adds a unique and rich flavor to the meat that goes beyond the traditional boiling, roasting or slow cooker methods.
• You just rub some spices on and let the smoker do its work.
• The low and slow cooking method used in smoking helps break down the collagen in the beef, resulting in a more tender and juicy end product.

Ingredients Notes

• Corned beef - Start with a high-quality corned beef brisket. You want one that is about 3 lbs. You can find pre-packaged corned beef at the store or make your own by curing a beef brisket with a blend of pickling spices, salt, and curing agents. Ensure that the meat is well-marbled for optimal tenderness and flavor.
• Spices - Enhance the outer layer of the corned beef with a flavorful rub. Notice there is no salt as the beef is already cured in salt. Apply the rub before smoking to create a delicious crust on the meat.
• Beef stock - You need some liquid when when cooking in the smoker. I use beef stock, but bone broth or even chicken stock helps cook the beef.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Add the rub ingredients to a small bowl. Rinse the corned beef to remove some of the brine and pat dry with paper towels. Rub the ingredients outside of the beef.

Preheat smoker to 250°F. Add the corned beef to the smoker and smoke for 3-4 hours or until the internal temperature reaches 165°F. Remove and add to a pan with the beef stock.

Cover with foil and place back in the smoking, cooking until the internal temperature reaches 205-210°F.

FAQs

Side Dish Options

While the corned beef is the star, you need some good sides, like smoked baked potatoes. Some options include

• Crispy roasted potatoes
• Shaved Brussels sprouts with bacon
• Sauerkraut
• Maple glazed carrots
• Truffle mashed potatoes

Equipment

The type of equipment you use can have a big impact on the flavor of the smoked corned beef. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

• Pellet grill - My favorite as I love the simplicity and flavor.
• Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
• Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.

Pro Tips/Recipe Notes

• Use oak or cherry wood for smoking. You want a good hardwood for the smoke flavor.
• If you don't want to make your own spice rub, just use store-bought.
• If you think corned beef can be too salty, place in a large container of water for 2 hours, which helps pull out some of the salt. I like the saltiness though.
• Wrap in foil at 165°F to speed up the cook time and get past the stall.
• Let the beef rest for 30 minutesbefore serving which lets the juices stay inside.

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If you’ve tried this smoked corned beef recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below. You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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