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Homemade Smoked Corned Beef Recipe

By: Andrea Alden

This St. Patrick’s Day I decided to make Homemade Smoked Corned Beef after the wild success of the homemade bacon. A little research uncovered that Corned Beef, largely consumed on St. Patrick’s Day by people wanting to do the Irish thing, isn’t actually from Ireland. When the Irish immigrated to North America, they needed an inexpensive meat, and thanks to their Jewish neighbors, discovered the joys of brisket. Now you too can enjoy brisket that you have proudly turned into corned beef yourself! Trust me, it’s worth the wait.

Prep Time
20 Min
Cook Time
180 Min
Yield
4
Difficulty
Expert

Homemade Smoked Corned Beef Recipe

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Ingredients

Directions

Photos

Ingredients

1 - 5 lb. 

beef brisket, well trimmed, with minimal fat

½ cup 

hot mustard

barbecue rub like Montreal Steak Spice


Brine

8 cups 

water

1 cup 

kosher salt

½ tbsp. 

curing salt

½ cup 

brown sugar

2 tsp.

cinnamon

1 tsp. 

mustard seeds

1 tsp. 

cracked black peppercorns

½ tsp. 

ginger

3

bay leaves

8 cups 

ice


Smoke & Serve

1 bag 

Hickory Wood Chips, soaked for at least 30 minutes

1 bag 

Blackstone Charcoal

2 medium 

baking potatoes

large carrots

small cabbage

Directions
  1. Start by making the brine. Combine the salts, brown sugar, cinnamon, mustard seeds, peppercorns, ginger and bay leaves in a pot. Stir in the water. Bring the brine mixture to a simmer until the salt and sugar have been dissolved. Remove from heat, and take out the bay leaves. Add the ice until the mix is cooled.
  2. It is best if you have a zipper bag that is big enough to hold the brisket and brine, but a large container that will allow the brisket to stay submerged in brine will be fine. Completely submerge the brisket in the brine.
  3. Allow the beef to cure for ten days. Stirring things up once a day, every day, until ten days are up.
  4. On the tenth day, remove the brisket from the brine. It is now corned. Rinse it well. Rub with hot mustard, then season with a barbecue rub, setting it aside until the smoker is ready.
  5. Toss your wood chips into water to soak while you start the charcoal. Preheat your smoker to 250°F.
  6. Using the Napoleon Wireless Thermometer, smoke the brisket for 3 to 5 hours, or until an internal temperature of 165°F has been reached. Once there, remove the corned beef from the grill and wrap in tin foil for an hour before slicing.
  7. Slice your corned beef for sandwiches, or whatever else you love to eat your corned beef with. Try serving it family style with grilled cabbage steaks, carrots, and grilled potato wedges for a supremely simple and tasty Irish meal. Or try serving in a Corned Beef on Rye Panini.

Besides the obvious - you made it yourself, Homemade Smoked Corned Beef is superior to the stuff that you buy canned (shudder) or from the deli counter at your local supermarket. You know what went in to making it, and can make as much or as little as you want. This was a learning experience and an enjoyable one. I hope that you have as much fun making this as I did. What is your favorite thing to make yourself instead of buying? Leave a comment and tell us!

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Homemade Smoked Corned Beef

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Rub the brined meat with mustard and your favorite meat spice

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Once smoked, wrap in foil and rest for one hour

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Slice for serving

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Serve the sliced corned beef family style with grilled cabbage, carrots, and potato wedges 

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Homemade Smoked Corned Beef

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Rub the brined meat with mustard and your favorite meat spice

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Once smoked, wrap in foil and rest for one hour

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Slice for serving

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Serve the sliced corned beef family style with grilled cabbage, carrots, and potato wedges