Smoked Corned Beef Sandwiches with Coleslaw

An easy homemade coleslaw adds fresh taste and crunch to tender and flavorful smoked corned beef sandwiches.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 617 Calories

Ingredients

• 1 tablespoon salt
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon garlic powder
• 2 tablespoons ground black pepper
• 1 (3 pound) corned beef brisket with spice packet
• 8 (1.5 ounce) hamburger buns
• 1 medium lemon, juiced
• 1 tablespoon ground paprika
• 1 medium head green cabbage
• wood chips
• 1 medium head red cabbage
• 0.25 cup white sugar
• 0.5 cup ground black pepper

Recipe Instructions

Step 1

Soak wood chips in water for at least 1 hour.

Step 2

Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.

Step 3

Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

Step 4

Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.

Step 5

While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.

Step 6

Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.

Step 7

Pile beef and coleslaw atop the hamburger buns.

Step 8

Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.

Step 9

Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.