This flavorful Smoked Corned Beef recipe only requires about 4 simple ingredients and can be made entirely on your smoker! Perfect for your next St. Patrick’s Day or backyard cookout!
The Best Smoked Corned Beef Recipe
We absolutely love smoking anything on our Traeger Pellet Grill and this easy recipe has the most amazing smoky flavor – it’s definitely a new favorite! This is the best corned beef! We have always loved making a traditional corned beef and cabbage dinner on the stovetop for our St. Patrick’s Day celebrations every year and now we have the best smoked corned beef recipe (we also have a Smoked Corned Beef and Cabbage recipe).
Looking for some more great smoker recipes? You have definitely come to the right place!
Why You Will Love This Recipe
- Simple Prep: just a few simple steps and this is is on the smoker and ready to go!
- Juicy: we smoke this on the grill grates for a few hours and then wrap it up in foil for a bit so it doesn’t dry out – seriously takes this recipe to the next level!
- Smoky Flavor: since it does sit on the grill grates at a low temp for several hours, it develops a delicious smokey flavor you are going to love!
What You Will Need
- corned beef – a delicious cut of beef that when smoked, basically becomes pastrami and it is so good! For best results, pick one with consistent thickness for even cooking.
- worcestershire sauce & dijon mustard – we love to rub down the beef brisket with both of these for so much flavor.
- chicken broth – used for adding moisture to the smoking process towards the end to prevent the beef from drying out.
- spice packet – this traditionally comes with corned beef when you buy it from the grocery store.
How To Smoke Corned Beef
The first steps to making this easy smoked corned beef is to remove the corned beef from the package, rinse with water, and pat dry with clean paper towels.
Now rub the entire thing down in worcestershire sauce and then dijon mustard. Make sure you get them both on all sides of the brisket.
The next step is to place it on the pellet smoker (you could also use an electric smoker or charcoal smoker) at 225 degrees F for 3 hours.
Carefully remove the smoked meat from the smoker and place it in the middle of some heavy duty aluminum foil (you could also use an aluminum pan). Form the foil around the brisket like a boat and pour in the chicken broth and sprinkle the seasoning packet on top. Then cover the entire thing in foil, trying to get it as airtight as possible so that the broth doesn’t leak out.
Return the brisket to the smoker for another 2-3 hours or until the internal temperature of the meat reaches 190-205 degrees F at the thickest part of the meat (use a meat thermometer). Finally, let the meat rest in the foil on a cutting board for about 10 minutes before carving with a sharp knife and serving.
What Should I Serve With Smoked Corned Beef
We absolutely love serving this traditional smoked corned beef with some carrots, potatoes, & this sauteed cabbage recipe. But it would also be great with some smoked mashed potatoes and smoked broccoli if you want to make an entire smoked meal. Just make sure you add a drizzle of smoked butter to really bring it to the next level!
Corned Beef Leftovers
As much as we absolutely love corned beef, sometimes we can’t eat it all and we have leftovers the next day. Which is actually fantastic because we have some amazing recipes that you can make with leftover corned beef! Our favorites are Corned Beef & Cabbage Egg Rolls, the best sandwiches, or Corned Beef Hash. Any of them would be a great choice!
Other St. Patrick’s Day Recipes You Might Like
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We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Smoked Corned Beef Brisket
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 10 servings 1x
- Category: Dinner/Entree
- Method: Smoker
- Cuisine: American
Description
Smoked Corned Beef – a simple, easy and delicious way to make smoked corned beef! It is fall-apart delicious!
Ingredients
- 4 lb corned beef
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1/3 cup chicken broth
- seasoning packet
Instructions
- Preheat smoker to 225 degrees F.
- Remove corned beef from packaging. Rinse and place on a plate. Pat dry with clean paper towel.
- Pour worcestershire sauce and rub all over. Repeat with dijon mustard ensuring you get both in every nook and crevice.
- Place prepared corned beef directly on the grill grates, fat side up. Close smoker and let smoke for 3 hours.
- Remove from smoker (hopefully corned beef in somewhere around 140-170 degrees F.). Place in the middle of a large piece of heavy duty foil and ensure the sides of the foil are almost wrapped around the corned beef (acting like a bowl). Pour chicken broth over corned beef and then sprinkle with contents of the seasoning packet that came with the corned beef. Wrap completely in foil, ensuring no broth is leaking out and it is as airtight as possible.
- Return to smoker and close the lid. Let smoke another 2-3 hours or until the internal temperature reaches 190-205 degrees F. Let the corned beef rest 10 minutes (keeping it wrapped) and then slice against the grain.
Notes
- Corned Beef and Cabbage: this recipe is a little bit different than our Smoked Corned Beef + Cabbage simply because we don’t need to worry about the boiled vegetables or steamed cabbage – so we could do the entire thing on the smoker. Of course, feel free to serve this with potatoes, veggies and cabbage if you desire!
- Aluminum Foil: you could also use a deep foil pan in place of making your own foil boat.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 363
- Sugar: 0.2 g
- Sodium: 2294.5 mg
- Fat: 27.1 g
- Trans Fat:
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 26.7 g
- Cholesterol: 98.1 mg
Erin says
This turned out SO good!
Dee says
Hi Erin,
Can you please tell me what corned beef cut you used, flat cut or point cut?
Erin says
Hi Dee! For this recipe I used the flat cut, but you could really use either!