St. Patrick’s Day is just around the corner and with it come some great traditions like smoked corned beef brisket or what we call pastrami.

After eating this stuff right out of the smoker and seeing how good it tastes and how easy it is make, you might just make this a tradition at your house as well.

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Helpful Information
  • Prep Time: 15 minutes
  • Cook Time: 6-10 hours (depends on thickness of meat)
  • Smoker Temp: 240°F
  • Meat Finish Temp: 190°F
  • Recommended Wood: Cherry
What You’ll Need

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubMy Texas style rub recipe was a wonderful seasoning for this smoked corned beef brisket due to it’s amazing flavor, low salt content and it’s wonderful ability to compliment the meat perfectly.

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

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Step 1: Season the Corned Beef

To start, rinse the corned beef brisket under cold water

Lay the meat in a pan (recommended) so you can season it on all sides without making a huge mess.

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Brush vegetable or olive oil onto all sides of the meat to help the rub to stick

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Apply a generous portion of my Texas style rub to all sides of the corned beef brisket

Note: the  Texas style rub recipe is included for free when you purchase my rub recipe.

2015-IMG_6854

My corned beef had a seasoning packet which included seeds of fennel, coriander, mustard and caraway along with allspice, cinnamon, pepper, dried chili and pieces of bay leaf. I decided to go ahead and use it on the very top of the beef to enhance the color and flavor.

If your’s does not have a seasoning packet, you can add on some common pickling spices (available in a small can where you purchase spices)

2015-IMG_6856

You can season the night before if you wish or you can perform this task right before you are ready to smoke the corned beef. Your choice.

Once seasoned, the corned beef brisket  is placed on a bradley rack (if you own these handy items) to make it very easy to transport the beef to and from the smoker.

I actually placed mine on a piece of wood for presentation purposes however, due to the low, indirect temperature of the smoker, the wood plank will not get hot enough to add any immediate flavor to the meat so it’s just for looks.

2015-IMG_6867

Step 2: Smoking the Beef

Set up your smoker for cooking indirect at about 240°F using cherry wood if you have it. Any there smoking wood will work fine.

If you have a water pan, use it. A little humidity in the smoker goes a long way toward helping the meat to not dry out as bad in the smoker.

Once the smoker is ready to go, place the corned beef brisket flat in the smoker on the bradley rack or directly on the grate.

My corned beef brisket had a very thin fat cap so I placed it in the smoker with the fat cap facing down. Once again, this was for presentation purposes and I wanted the top side to be meat with the seasoned crust.. no fat.

Monitor the temperature of the brisket using a digital probe meat thermometer such as the Maverick ET-733 so you will know exactly when it’s done.

The meat is safe to eat when it reaches 160°F but is usually cooked to 190°F to allow it to get more tender.

You can expect this to take from 6-10 hours depending on the thickness of the corned beef brisket that you are using. The thicker is is, the longer it will take to reach it’s done temperature.

2015-IMG_6883

Step 3: Slice and Serve

When the meat is done cooking, it can be held for 3-4 hours (if needed) wrapped in foil until dinner time as long as it is kept at or above 140°F.

To serve, slice the meat up into ¼ inch pieces.

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More Corned Beef (Pastrami) Recipes

Smoked corned beef rollupsSmoked Corned Beef Rollups
Smoked corn beef rollups are a great way to use up leftover corned beef. I have been known to smoke a corned beef brisket just for the sole purpose of making a batch of these rollups or pinwheels as some…

smoked-corned-beef-quesadillasSmoked Corned Beef Quesadillas
Happy St. Patrick’s Day and welcome to this edition of the smoking meat newsletter.  This week we are going to learn how to make smoked corned beef quesadillas also known as pastrami. I am going…

smoked-corned-beef-pastramiPastrami (Smoked Corned Beef Brisket)
Hello and welcome to the February 2010 edition of the smoking meat newsletter! This month we are talking about a subject that is dear to many people’s hearts and super easy to do.. Pastrami. This…

Get the Digital Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***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
Full StarFull StarFull StarFull StarFull Star
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
Full StarFull StarFull StarFull StarFull Star
..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
Full StarFull StarFull StarFull StarFull Star
 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?"

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Printable Recipe

4.8 from 4 reviews
Smoked Corned Beef Brisket (Pastrami) for St. Patricks Day
 
Prep time
Cook time
Total time
 
St. Patrick’s Day is just around the corner and with it come some great traditions like smoked corned beef brisket or what we call pastrami. After eating this stuff right out of the smoker and seeing how good it tastes and how easy it is make, you might just make this a tradition at your house as well.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 6
Ingredients
Instructions
Step 1: Season the Corned Beef
  1. Rinse the corned beef brisket under cold water
  2. Lay the meat in a pan (recommended) so you can season it on all sides without making a huge mess.
  3. Brush vegetable or olive oil onto all sides of the meat to help the rub to stick
  4. Apply a generous portion of my Texas style rub to all sides of the corned beef brisket
  5. My corned beef had a seasoning packet which included seeds of fennel, coriander, mustard and caraway along with allspice, cinnamon, pepper, dried chili and pieces of bay leaf. I decided to go ahead and use it on the very top of the beef to enhance the color and flavor.
  6. If your’s does not have a seasoning packet, you can add on some common pickling spices (available in a small can where you purchase spices)
  7. You can season the night before if you wish or you can perform this task right before you are ready to smoke the corned beef. Your choice.
  8. Once seasoned, the corned beef brisket is placed on a bradley rack (if you own these handy items) to make it very easy to transport the beef to and from the smoker.
Step 2: Smoking the Beef
  1. Set up your smoker for cooking indirect at about 240°F using cherry wood if you have it. Any there smoking wood will work fine.
  2. If you have a water pan, use it. A little humidity in the smoker goes a long way toward helping the meat to not dry out as bad in the smoker.
  3. Once the smoker is ready to go, place the corned beef brisket flat in the smoker on the bradley rack or directly on the grate.
  4. Monitor the temperature of the brisket using a digital probe meat thermometer such as the Maverick ET-733 so you will know exactly when it’s done.
  5. The meat is safe to eat when it reaches 160°F but is usually cooked to 190°F to allow it to get more tender.
  6. You can expect this to take from 6-10 hours depending on the thickness of the corned beef brisket that you are using. The thicker is is, the longer it will take to reach it’s done temperature.
Step 3: Slice and Serve
  1. When the meat is done cooking, it can be held for 3-4 hours (if needed) wrapped in foil until dinner time as long as it is kept at or above 140°F.
  2. To serve, slice the meat up into ¼ inch pieces.
 

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

  1. Colleen C Talbot March 14, 2016 at 11:14 pm - Reply

    I made ths over the weekend and was very glad I did although I can’t believe the shrinkage from a 5.5 lbs flat. Next time I will soak the meat more to get rid of the salt as I felt it was a tad salty but I still gave the recipe 5 stars for taste and texture … the saltiness was my own error and not the fault of the recipe. I just received your cookbook today and look forward to making other recipes from it. My next attempt will be shrimps and smoked cheese for Easter. This newbie is enjoying smoking as a new hobby!

  2. Colleen C Talbot March 14, 2016 at 10:58 pm - Reply

    I made this over the weekend and was surprised how much it shrunk for a 5,5 lbs flat. The next time I’ll soak the meat more beforehand as I foumd it a little too salty for my taste. I still give it stars for taste and texture because the saltiness was my fault I believe. I just received your cookbook today and look forward to trying more recipes from it. Next attempt will be shrimps and smoked cheese for Easter! Can’t wait!

  3. Ryan Cawley April 20, 2015 at 6:16 pm - Reply

    we made this a couple weeks after St Patrick’s Day it was a big hit we made a seven and a half pound corned beef briskets and a seven and a half pound beef brisket in the corned beef was definitely the winner of the two I really appreciate these emails they give me great ideas

  4. Chad March 18, 2015 at 12:07 pm - Reply

    I made this last night. 2 families so we had to corned beef briskets a small one at 2.1# and a larger one at 3.3#.. I rinsed the briskets the night before, covered in olive oil then seasoned and refrigerated over night. I didn’t have all the ingredients to make Jeff’s rub, so I used my lowest sodium rub (Kinders). When I removed the briskets from the package, the smaller one smelled like corned beef and the larger one not so much. Interestingly, the smaller one tasted great after smoking and the larger one was too salty. Almost not edible. I ended up slicing it thin like pastrami and I’ll try it on a sandwich. Unexpected results…

  5. Robert Firth March 17, 2015 at 10:49 am - Reply

    Jeff, as far as making up a seasoning mix, does it matter whether the garlic and onion is granulated as opposed to powder?

    • Jeff Phillips March 18, 2015 at 11:31 am - Reply

      Robert, the granulated can be a little more gritty than the powder but it will usually work just fine in a rub or seasoning mix.

  6. Chad March 16, 2015 at 11:23 pm - Reply

    Jeff,
    Do you have an estimated cook time of time by thickness?

    • Chad March 16, 2015 at 11:24 pm - Reply

      Grammar check:

      Do you have an estimated cook time by thickness of the brisket?

  7. Tom March 12, 2015 at 5:07 pm - Reply

    Jeff – wish you would have chosen a whole packer brisket and showed us how to break it down. I’ve always been taught that you brine for a week in a water/pickling spice combination, then it is cold smoked, then it is steamed. I’m sure this method is tasty but I sure wouldn’t call it Pastrami.

    • Jeff Phillips March 12, 2015 at 10:13 pm - Reply

      Whether I spend a week or more pickling or brining the brisket flat or whether I let someone else do that for me does not take away from what it becomes when smoked. Can you do a better job of pickling it at home? Probably so, with the right method but, this recipe is about using something ordinary purchased at the store and making it pretty amazing.

      • Bob Sawicki March 17, 2015 at 5:39 pm - Reply

        I used a 3.5 lb corned beef brisket from my local wegmans grocery store. I used Jeff’s original rub with called for salt. I used my Weber WSM 22.5. I used applewood for the smoke and the total time was just about 10 hours. It was a very windy day so my temps varied from 130 – 150. I wanted to pull it early and glad I waited till we hit 190. Sliced cross grain, the meat was so juicy and tender. It had a sweet / spicy / salty flavor. Sadly, there were no left overs to have with eggs on rye bread the next day. This was a great recipe from Jeff and so to prep and cook. I always make a double batch of Jeff’s original rub and keep on hand for seasoning rice and sausage dishes. The dark brown sugar has such an awesome taste.

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