Searching for an Irresistible Smoked Corned Beef Recipe? Absolutely, you are! Our mouthwatering smoked corned beef recipe is loaded with flavor, combining expert cooking advice with fail-proof steps to ensure your smoking success. We’re your ultimate destination for mastering this deli classic with ease and confidence.

How to smoke a corned beef

• Start by removing the corned beef from the package and throwing away the spice packet that comes with it. Rinse it under cool running water then pat it dry with paper towels and place it in a large plastic container. Add cold water and allow the corned beef to sit for one hour.
• Rinse the water and repeat 2 more times. This helps remove the excess salt for a better flavor.
• The next day, remove the corned beef from the water and rinse and pat dry again.
  Liberally rub the mustard over the entire surface.
  Combine the salt, pepper, garlic, and paprika in a small bowl to combine the dry rub.
  Pour the spice blend evenly over the entire corned beef. Wrap tightly in plastic wrap and store in the fridge overnight.

• When ready to smoke, prep the smoker for 250 to 275 degrees F. If using a traditional charcoal grill or smoker, set it up for indirect heat with a drip pan filled with water on the cooler side of the grill, under the grill grate.
• Add the corned beef to the grill and close the lid when the smoker has come to temp.
• Allow the corned beef to smoke until it reaches 165 degrees F with a digital meat thermometer.

• Then place the corned beef on pink paper or aluminum foil and spritz it with apple juice or cider vinegar before wrapping it.
• Return the wrapped corned beef to the grill and continue to smoke it until it reaches 200 degrees F, spritzing every 20 minutes with more apple juice or vinegar.
• The size of your corned beef will affect how long effect it takes to cook. For an average grocery store corned beef, expect 4-5 hours. Always check the internal temperature of the meat with an instant-read meat thermometer or probe. When probing a corned beef brisket, it’s essential to insert the temperature probe into the thickest part of the meat for accuracy.
• When the smoked corned beef’s internal temperature reaches 200F, remove it from the grill and rest for 30 minutes before carving against the grain into thin slices and serving.