Cook Time: Roughly 7 hours
Cook Temp: 275
Final temp: Roughly 202 – Do the toothpick test
I did soak the corned beef in water for about 4 hours before putting on the smoker. Was not too salty. You could soak it in water for longer if you want to remove more of the salt.
Instructions:
Depending on how salty you like or don’t like your corned beef brisket – I recommend soaking it in water.
For this particular cook – I soaked it for about 4 hours, but you can soak it up to 18 hours if you want to draw more of the salt out. If you do more than a few hours, make sure to change the water regularly.
We will be cooking this corned beef with indirect heat – just like we would do a brisket.
Start your smoker and get to 275 degrees.
Mix all these ingredients in a bowl then shake evenly over the entire piece of corned beef
Important – make sure to take note of which way the grain is before putting the rub on. We want to slice this against the grain.
Place your corned beef onto the smoker and put the fat side up.
Cook this until you can test with a toothpick and it feels like you’re probing butter. Roughly the temp will be at 202 degrees. It took me about 6 hours to get to 202 on these pieces of corned beef.
Once the meat hits 202 – Pull off and wrap in foil.
I like to wrap my meat (in foil) in a bath towel and put it in a cooler for 30+ minutes before cutting to retain the juices.
(IMPORTANT STEP) Slice the meat against the grain.
You’ll notice how moist the meat is when you cut it.
I like to eat it plain or make Corned Beef Reuben sandwiches with mine. My wife makes corned beef hash with the leftovers.
This is the reuben sandwich recipe I use:
Take 2 pieces marbled rye bread, put your smoked corned beef on the break, put sauerkraut and dill pickles on top with the final touch of Russian dressing.
And here is the final Product! I hope you enjoy
If you want to learn how to smoke a corned beef brisket and make a killer Rueben sandwich – this recipe is for you!
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