Description
Smoked Corned Beef – a simple, easy and delicious way to make smoked corned beef! It is fall-apart delicious!
Ingredients
Scale
- 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.