Want to spice up your corned beef a little? Use your smoker! A simple spice rub followed by some time in the smoker will produce a flavor similar to pastrami or Montreal smoked meat. People will debate what to call it. Regardless of the name this recipe will make some of the best sandwiches you’ll ever have.
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Perfectly smoked CORNED BEEF BRISKET!!
The fir eats / Maxwell Cozzi
Corned beef is a brisket that has been cured in a brine which results in a very salty cut of meat. This salt is usually leached out as the corned beef is cooked in a traditional manner such as a low boil in water. Since no water is used in the smoker and the meat is directly on the grill it is necessary to soak it beforehand to remove the salt. You can soak it for longer than 2 hours (up to 8 hours) to remove even more salt; change the water every 1 or 2 hours for maximum effect.
Temperature settings on electric smokers vary and not every model uses 25-degree increments. If 275 F isn’t an option set your smoker to 250 F. The actual temperature inside your smoker will likely be around 275 F. Like a kitchen oven they can get hot and a grill-safe thermometer can help you monitor the temperature of your smoker. Toward the end of the smoking time use a meat thermometer to test the internal temperature of the corned beef and adjust the smoking time as needed.
