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.

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.

2015-IMG_6852

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

2015-IMG_6853

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.

2015-IMG_6904

2015-IMG_6967

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…

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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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.

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Printable Recipe

Smoked Corned Beef Brisket (Pastrami) for St. Patricks Day
Prep Time
15 mins
Cook Time
8 hrs
 
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.
Course: Entree
Cuisine: Hot Smoking
Servings: 6
Author: Jeff Phillips
What You'll Need
  • Corned beef brisket flat
  • Olive or Vegetable oil
  • Jeff’s Texas style rub recipe
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.

 

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