This smoked corned beef brisket is seasoned with a dry rub of coriander, mustard seed, fennel, and paprika that enhances the flavor of the tender meat.
Preparation Time
10 mins
Cooking Time
5 hr
Total Time
5 hr 10 mins
Calories
228 Calories
Recipe Instructions
Step 1
Soak wood chips in water for at least 1 hour.
Step 2
Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
Step 3
Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
Step 4
Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
Step 5
Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
Step 6
Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
Step 7
Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.