Who says you can have corned beef only on St Patrick's day?
Prep Time:
10-15 minutes
COOK TIME
6-8 hours
Ingredients
1 3+lb corned brisket point/corned beef
Course black pepper
Onion powder
Garlic powder
1/2 tsp coriander seeds (ground)
1/2 tsp mustard seeds (ground)
1 cup water
1 cup beef stock (can substitute beef broth if desired)
1 foil pan (lasagna sized)
Apple cider vinegar and water mixed in a spray bottle
Aluminum foil
Directions
Preheat smoker to 250 with pellets of choice (a heartier pellet blend that contains hickory, or oak works best for this cut of beef)
Take corned beef from packaging, rinse under water, and pat dry with paper towels
Mix all dry ingredients in a bowl and season all sides of corned beef liberally with seasoning (I usually toss the stuff from the pickling packet in with this too). Place corned beef on the smoker (if you have a collapsible rack or second rack on the smoker, place brisket on this shelf for extra airflow/get meat away from radiant heat from drip pan) and place foil pan underneath
Smoke with lid closed for 3 hours then spritz with apple cider water mix each hour to prevent drying out until internal temp reads 165
Place brisket in foil, pour in water and beef stock in the pan. Cover the pan and place back on the smoker until the internal temp reaches 200ish degrees/tender
Pull from the smoker and let it rest still in the foil pan covered with foil for 30 minutes. Slice, serve, and enjoy!
My thoughts on this recipe.....
My wife is Irish, so for her birthday every year we pull one of the corned beef we have in our freezer that we have stocked up on from the previous year's St. Patrick's Day, and we make corned beef, cabbage, and potatoes in the crock pot... Well after I purchased my pellet smoker and looked at lots of different recipes I found one from Oklahoma Joes and we figured we would give it a whirl. Next...level!!!! If you have a smoker and love corned beef as much as we do this makes it hard to ever go back to using the crock pot!
We make cabbage steaks and air-fried mini potatoes for the sides and it is a new riff on a classic.
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