Smoked corn beef brisket for St. Patrick's day is not only traditional.. it's melt in your mouth good. In this recipe I will show you how to cook it up right. My original rub recipe (purchase recipes here)  is the seasoning to use on these for a perfect exterior on every slice.

Facebook
Twitter
Instagram
Pinterest
Feed

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rub

My original rub is the perfect seasoning for this smoked corned beef brisket flat to flavor the meat and to create a beautiful crust on the outside of every delicious slice.

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe | Immediate delivery via email

Order the Recipes for Jeff's Rub and Sauce

Helpful Information
  • Prep Time: 10 minutes
  • Soak Time: 4+ hours
  • Cook Time: 6-8 hours
  • Smoker Temp: 240°F
  • Meat Finish Temp: 195°F
  • Recommended Wood: Hickory/Peach mix
What You’ll Need
Soak in Water

The process of corning a beef brisket flat adds a lot of salt to the meat.

Some of this excess salt can be removed by soaking it in water for at least 4 hours (overnight is even better).

Simply place the brisket flat into a container and cover it with cold water.

IMG_9304-250x167 IMG_9305-250x167

Place it in the fridge while it soaks.

When it is finished, remove it from the water and dry with paper towels.

Season for Excellent Flavor

The flavor we are going after on this smoked corned beef brisket needs only a little Dijon mustard and my original rub recipe (purchase recipes here).

Note: It's a great idea to put the meat down into a foil pan at this time. This contains the mess and allows the juices to collect around it while it's cooking. This also makes it easy if you decide to cover with foil later in the cooking process.

First, cover the meat with Dijon mustard

IMG_9309-250x167 IMG_9310-250x167

Then add enough of my original rub (purchase recipes here) to cover generously and massage it in to make a thick paste all over the meat.

IMG_9312-250x167

The mixture of the mustard with the rub will create a delicious crust on the outside of the meat.

Smoke the Meat

Set up your smoker for cooking at about 240°F using a mixture of hickory and peach smoking wood or whatever you have available.

Set the pan with the corned brisket on the grate once the smoker is ready.

You can expect about 6-8 hours to reach 195°F depending on how thick the meat is, how well your smoker holds the temperature, and other variables such as wind and ambient temperature.

I recommend keeping the smoke going for at least 4 hours.

Once the brisket reaches 160°F, you  have (2) options:

Leave as is:

Don't change anything– just let it keep cooking as is until it reaches the desired temperature and tenderness.

Wrap with foil:

If you placed the meat in a pan, this will be an easy task. Just cover the top of the pan with foil and let it continue cooking until it reaches the desired temperature and tenderness.

If you chose to put the meat directly on the grate, wrap the meat in foil or place it into a foil pan at this time and let it continue until finished.

Note: I get this question a lot: Can you move the meat to the oven now that's it just needs heat to finish? Well of course you can and it will do just fine.

Cook to Temperature.. NOT time

Use a digital probe meat thermometer such as the Maverick ET-733 to monitor the temperature of the smoked corned beef brisket while it is in the smoker. This type of thermometer allows you to know the temperature of the meat without having to open the door of the smoker.

Note: You can also use the Mk4 thermapen to check the temperature of the meat once it is close to being finished. 

thermapen-mk4-yellow

Baste the Smoked Corned Beef

When the meat is almost finished, I like to baste the meat with a tasty sauce made by mixing Dijon with my barbecue sauce at a 1:1 ratio.

I use ¼ cup Dijon mustard and ¼ cup of my barbecue sauce (purchase recipes here) and mix it up real well.

IMG_9329-250x167

This sauce is brushed on when the meat reaches 180°F and then once again when it reaches 190°F.

Be gentle and try not to disturb the crust too much during this process.

Finished

When the meat reaches about 195°F and you have ascertained that it is tender to your liking, you can remove it from the heat and allow it to rest for at least 30 minutes with foil tented over the top of it.

IMG_9330-250x167

If you wrapped or covered the meat with foil and have the time, place the wrapped brisket flat into an empty cooler. Place a towel or two on top and then close the lid.

Let it stay in this configuration for 1-2 hours for further tenderizing.

Once the meat is finished resting, slice it about ½ inch thick across the grain and serve right away.

IMG_9331-250x167 IMG_9391-250x167

Serving suggestion: place a container of warm Dijon barbecue sauce (recipe above) on the table for a dipping sauce.

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**

Limited Time Website Deal!

Save 20% on Jeff’s Rub Recipes and Sauce Recipe

Use coupon code GIVEJOY during checkout


jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Limited Time Website Deal!

Save 20% on Jeff’s Rub Recipes and Sauce Recipe

Use coupon code GIVEJOY during checkout


Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

Print

Smoked Corned Beef Brisket

3 from 4 reviews

Smoked corn beef brisket for St. Patricks day is not only traditional.. it's melt in your mouth good. In this recipe I will show you how to cook it up right.

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 mins
  • Yield: 6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

  • Corned beef brisket flat (uncooked)
  • Dijon Mustard
  • (1) batch of Jeff’s original rub

Instructions

  1. Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
  2. Dry meat with paper towels and place into a foil pan.
  3. Cover meat with Dijon mustard and Jeff's original rub.
  4. Massage the rub/mustard to cover the entire brisket flat.
  5. Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
  6. Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
  7. After 4 hours the brisket can continue to cook with just heat for an additional 2-4 hours or until it reaches 195°F in the thickest part.
  8. Baste the meat with a mixture of ¼ cup Dijon and ¼ cup of Jeff's barbecue sauce when the meat reaches 180°F and again at 190°F.
  9. When the meat reaches 195°F and is tender to your liking, remove from the heat and allow it to rest for at meat 30 minutes tented with foil over it.
  10. Slice the meat across the grain into ½ inch pieces and serve.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

14 Comments on this article. Feel free to join this conversation.

  1. James cable March 16, 2017 at 9:46 am - Reply

    For your smoked corn beef how do you cook veg

  2. ken laduc April 3, 2016 at 5:25 pm - Reply

    Definitely different, not beef brisket, not corned beef, not pastrami, yet similar to all. Personally for me, I really liked it, wife not so much (likes brisket, not corned beef). It was VERY salty, but probably my own fault, I only soaked for 4 hours. I saw the meat getting pale at 4 hours and didn’t want it “watered down”. Guess it also depends on the processor of the corned beef. Bought it for under $2/# @ st. Paddy’s day, figured why not, beef brisket is closer to $5/#. It was tender!!! Melt in your mouth tender. Bought rye bread with good deli mustard and replicated Katzs deli in NYC. 6 hours for 3.3 #. Smoked with 50/50 pecan & apple, great flavor. Hit 160° @ 4 hours. Covered alum pan with foil and cooked another 2 hours. Did not use mop sauce, didn’t want to add more sodium. Didn’t need it. I would do it again, just soak all night. Corned beef hash for leftovers (don’t add any salt!) later on week, I’ll just let my sodium levels drop beforehand.

  3. Wendall Lawrence March 25, 2016 at 11:20 am - Reply

    Did one up for St. Paddy’s day. Came out so good, I was asked to do another that Sunday!

  4. Rich March 22, 2016 at 8:13 pm - Reply

    Tried this last Saturday and it was tremendous. Another home run recipe Jeff! I was only able to soak the brisket for 3hrs but it was only slightly salty. I put a little less salt in the rub. I used Cherry wood as well. Amazing!

  5. Mark March 13, 2016 at 12:58 pm - Reply

    Did this recipe yesterday. Very good, I did not use the pan and put it right on the racks so that it caramelized all the way around. Good choice of wood smoke was nice and we’ll be doing it again!

  6. Adam March 13, 2016 at 8:23 am - Reply

    Do you leave it cooking in the pan the entire time? It appears there is a lot of liquid that is in the pan now and I don’t want it to steam or get soggy.. Should I take it out of the pan and leave it on the grate for a few hours?

  7. Ron March 10, 2016 at 3:10 pm - Reply

    One thing is, how much salt and other spices to add to the water to brine the meat? The usual 1 Qrt. water, 1C salt? This is one recipe that I would love to try.

    • Jeff Phillips March 10, 2016 at 11:21 pm - Reply

      The water in this recipe is not to brine the meat but rather to help remove some of the salt.

  8. Tom March 10, 2016 at 2:09 pm - Reply

    This may be delicious but there is nothing here that makes it “corned”. No pickling spices, no sodium nitrite,

    • Jeff Phillips March 10, 2016 at 11:24 pm - Reply

      In the meat called for in this recipe, the “corning” process has already been performed whether you’ve done that yourself or purchased one already corned.

      • Daryl King March 14, 2016 at 5:39 am - Reply

        We smoked a 5# corned beef brisket flat over the weekend, and it turned out great. I was out of hickory and peach chips, so I used pecan, and cherry. I only soaked the flat for three hours, but it wasn’t too salty for the very tasty Rubens we made with the finished product. We sliced the meat very into very thin strips on an electric slicer.
        Question…doesn’t smoking corned beef turn it into pastrami?

        • Jeff Phillips March 15, 2016 at 9:19 pm - Reply

          Sounds like a delicious meal! You are correct.. smoked corned beef brisket is pastrami.

  9. Chet krys March 10, 2016 at 7:42 am - Reply

    I purchased the sauce and rub a while back. In the peocess of moving I can not find my copies of the recipes.And no longer have the comp that i dowloaded them on. Tried to go by what i remembered but seems like il missing something. Could you please resend them. Chet Krys

    • Jeff Phillips March 10, 2016 at 11:25 pm - Reply

      Chet, I will send copies of the recipes to you right away.

Leave A Response