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My smoked corned beef recipe will be your new favorite St. Patrick’s Day staple. The beef brisket is cooked low and slow, yielding the most tender and juicy meat every time.
I’d much rather smoke a corned beef brisket than bake it in the oven. It’s the best way to transform this classic St. Patrick’s Day meal into something extraordinary.
In my smoked corned beef recipe, I smoke the meat in a seasoned beer and brown sugar liquid to infuse every bite with smoky, savory goodness. In the end, you get tender, juicy corned beef to serve with classic sides like cabbage steaks and cauliflower mashed potatoes or in deli-style smoked corned beef sandwiches!
Table of Contents
Why I love this recipe
- So much flavor. The slow-smoking process adds a whole new layer of deliciousness to this melt-in-your-mouth dish.
- Surprisingly easy. Smoking corned beef is straightforward–just set it on the smoker, let it do its thing, and then add the smoking solution. You’ll be rewarded with delicious results in no time!
- Best tasting. Smoking is far superior to boiling or oven roasting.
★★★★★ REVIEW
“I just got a smoker and have had success with all your recipes, so I tried this out. The smoked corned beef turned out to be excellent and with so much flavor.” – Candice
Key Ingredients
- Corned beef. I buy pre-packaged corned beef in brine with spices for convenience. If you can’t find corned beef, use a fresh, well-marbled brisket, preferably flat cut or point cut.
- Guinness beer and wheat ale. These classic Irish stouts is the base for the smoking liquid. Its full-bodied, malty flavor helps create a more flavorful and tender corned beef. You can replace these with beef broth if you want an alcohol-free option.
- Bay leaves. They infuse a subtle aromatic flavor into the meat.
- Brown sugar. It helps balance the salty elements and caramelizes around the outside of the beef.
- Beef bouillon. I used just enough to intensify the naturally rich, meaty flavor without overpowering it.
- Spices. I added a touch of ground coriander seeds and whole cloves to intensify the warm spices.
- Worcestershire. Just a few dashes for a rich, savory flavor.
How to smoke corned beef brisket
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 – Start the smoking process. Place the corned beef on the grill away from direct heat, close the lid, and smoke until it reaches 160ºF.
Step 2 – Make the smoking solution. Mix the ingredients in a roasting pan.
Step 3 – Smoke. Transfer the beef to the pan with the beer mixture, cover with aluminum foil, and smoke until the internal temperature reaches 200ºF.
Step 4 – Rest, then slice. Set the beef aside to rest for 30 minutes before slicing and serving.
Arman’s recipe tips
- Checking for doneness. I recommend smoking the corned beef until the internal temperature is 195ºF to 205°F. A meat thermometer is the best way to check the doneness of the meat.
- Rest before slicing. As with any large piece of beef, I highly recommend letting it rest for at least 30 minutes before slicing to retain its juices and flavor.
- Hardwood options. You can use wood chips or wood chunks, such as hickory, oak, or mesquite, for a smoky flavor that complements the Traeger-smoked corned beef.
- Be mindful of saltiness. If I’m starting this recipe with a particularly salty corned beef, I’ll rinse it under cold water to remove any excess salt from the surface before smoking. You can also soak the corned beef in water for a few hours to reduce saltiness.
Storage instructions
To store: Once the smoked corned beef has cooled to room temperature, wrap the slices tightly in plastic wrap or place them in a ziplock bag. Refrigerate for 3 to 4 days.
To freeze: If you don’t plan on eating the corned beef right away, wrap the slices tightly in plastic or aluminum foil and store in the freezer for 1 to 2 months.
Frequently asked questions
This is likely because it’s undercooked, or it wasn’t rested after smoking. Remember to cook the beef to an internal temperature between 195ºF to 205°F and give it at least 30 minutes to rest after cooking.
I find that the corning spices and smoker infuse the meat with plenty of natural juices and wood-fired, savory flavors even without basting. Still, you could baste it occasionally to enhance the flavor, but keep in mind that opening the smoker will affect the total cooking time.
Corned beef is a classic in Irish and Jewish cuisine. It’s made by curing a beef brisket in a mixture of salt, sugar, and spices, which gives it its distinctive taste and pink color. On the other hand, Pastrami (or turkey pastrami) starts as corned beef but takes a different path. After the initial curing, pastrami is coated with spices, like black pepper and coriander, before slow-cooking.
More smoked meat recipes
If you tried this Smoked Corned Beef Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Smoked Corned Beef
Video
Ingredients
- 3 pounds corned beef
- 8 ounces Guinness stout or beef broth
- 8 ounces wheat ale or beef broth
- 2 bay leaves
- 1/4 cup brown sugar
- 1 1/2 teaspoons beef bouillon
- 1/2 teaspoon ground coriander
- 1 teaspoon Worcestershire sauce optional
Instructions
- Heat the smoker to 225F using the desired hardwood. Add a water pan to the smoker.
- Place the corned beef on top of the grill grates and away from direct heat. Close the lid and smoke the beef for 4 hours or until the inner temperature reaches 160F.
- Combine Guinness, wheat ale, bay leaves, brown sugar, beef bouillon, coriander, cloves, and Worcestershire sauce.
- Place the beef into the pan with the Guinness mixture. Cover the beef with aluminum foil and smoke for 4 hours or until the inner temperature reaches 200F.
- Remove the beef and allow it to rest for 30 minutes before slicing.
Don’t own a smoker, can you cook in the oven?
Yes will update the post 🙂
Updated now 🙂