Smoked Corned Beef Brisket
Ingredients
- 1 1/2 sized brisket, flat cut preferably, already brined
- 2 tbsp garlic powder
- 1 tbsp cracked black pepper
- 2 tsp dried thyme
- 2 cups beef broth or stout beer
Instructions
- Remove the brisket from the brine, rinsing it off if you used a homemade brine, or soaking the meat for 2 to 4 hours if it was commercially brined
- Pat the meat dry, then apply the seasonings as a dry rub. Return the meat to the refrigerator and let the smoker reach 250 degrees F
- Place the brisket in the smoker once there is generous smoke being produced by the pellets or chips. Smoke the brisket uncovered for about 30 to 45 minutes per pound, checking the meat after 2 hours or less. Remove the brisket from the smoker when it reaches 170 degrees F internally
- Use tongs to move the meat into a roasting pan or aluminum pan that fits in your smoker. Set the meat on a rack, adding a few inches of flavorful liquid to the bottom. Use a tight-fitting lid or aluminum foil to cover the pan
- Put the pan in an oven preheated to 300 degrees F or back on the smoker at the same temperature. Braise the meat, checking the temperature every 30 minutes until it rises to 205 degrees internally. Remove it from the oven or smoker and let it rest, still covered, for 10 to 20 minutes before opening and carving
Notes
Experiment with other dry rubs and even wet ingredients like Dijon mustard to introduce more flavor to the surface of the meat. Just make sure to avoid salt or salty ingredients since the brined meat already has plenty.
* Photo by Mike licensed under CC BY-SA 2.0