Smoked Corned Beef
Corned beef. It’s a St. Patrick’s Day tradition. Year after year, you follow the same tried and true recipe, which amounts to boiling a vacuum-sealed salt bomb until it’s tender. But this year will be different. Because this is the year you realized that corned beef is just a cured brisket, and therefore you will cook it the way a brisket was intended to be cooked. You will season it and smoke it. This recipe from Chris Marks of Three Little Pigs BBQ will produce a corned beef with an amazing crust and pastrami-like flavor (because, well, pastrami is smoked corned beef). The curing process takes a few days, so give yourself time leading up to your St. Patrick’s Day feast.
Wood Pellet Flavor -Hickory, Maple, Mesquite, Oak
Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the sugar and Tender quick are dissolved.
- Remove from heat add ice. Stir until the ice has melted.
- Place brisket in either freezer bag or sealed container and put in the refrigerator. Each day either turn or massage to make sure the brisket is covered by the brine.
- Curing time varies, but 3-5 days is a good estimate.
- After the curing is done, remove the brisket (now corned beef) from the brine and rub with Three Little Pigs Memphis Rub.
- Fire up the Good One Smoker to 250 degrees using Good One All-Natural Lump Charcoal.
- Place the corned beef on the Good One smoker and add your favorite wood chunks or chips (I used oak).
- Smoke the corned beef to 175 degrees internal, usually about 6-7 hours at 250 degrees.
- Once the corned beef has been removed from the smoker, allow to cool for ½ hour. Cut against the grain. You can either follow tradition and serve it with cabbage or pile it on a Hawaiian slider bun or grilled rye bread with Thousand Island dressing and a slice of Swiss cheese. Slainte!