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Smoked Corned Beef Brisket

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.
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutes
Cook Time 6 hours
Servings 6
Author Jeff Phillips

Ingredients

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

Instructions

  • Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
  • Dry meat with paper towels and place into a foil pan.
  • Cover meat with Dijon mustard and Jeff's original rub.
  • Massage the rub/mustard to cover the entire brisket flat.
  • Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
  • Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
  • 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.
  • 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.
  • 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.
  • Slice the meat across the grain into ½ inch pieces and serve.