This smoked corned beef is incredibly tender, flavorful, and completely effortless to prepare in your smoker! All you need is some salt and pepper (and corned beef, of course), and then you are ready to get started! In a couple of hours, you'll come back to some perfectly cooked beef that everyone will enjoy!
Easy Smoked Corned Beef Recipe
I absolutely love corned beef, from corned beef hash to crockpot corned beef and corned beef and cabbage; you really can't go wrong! Using your smoker makes this corned beef recipe completely hands-off yet totally delicious!
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🥘 Smoked Corned Beef Ingredients
You only need 3 ingredients for this dish, and that includes salt and pepper! The meat itself is so flavorful that you truly don't need anything else!
- Corned Beef Brisket - 4 pounds of corned beef brisket.
- Coarse Salt - 1 teaspoon of coarse salt.
- Pepper - ½ tablespoon of freshly ground black pepper.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Smoked Corned Beef
One of the best things about smoking corned beef is how effortless it is! All you need is your smoker, some measuring spoons, a knife, and a cutting board.
A 4-pound corned beef brisket is enough for about 8 servings, but you can tweak the serving size based on how much your meat weighs.
- Preheat. Preheat your smoker to 250°F (120°C).
- Rinse. Remove the 4-pound (1.81 kilograms) corned beef brisket from the packaging and rinse it under cool water. Pat it completely dry using paper towels, and then trim off any excess fat.
- Season. Season the entire piece of meat with 1 teaspoon (6 grams) of coarse salt and ½ tablespoon (3 grams) of ground black pepper.
- Smoke. Smoke the corned beef at 250°F (120°C) with the fat side facing up for 2 hours (or until the internal temperature reaches 135°F (57°C).
- Rest. Remove the corned beef from the smoker and lightly cover it with aluminum foil. Let it rest for 30 minutes.
- Serve. Slice against the grain and then serve immediately.
🥗 What To Serve With Corned Beef
Of course, some delicious crockpot cabbage will pair perfectly with corned beef! Add on a side of roasted garlic mashed potatoes, and then finish it off with an apple and blackberry crumble for dessert!
Check out my post on what to serve with corned beef for more recipes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Rinsing your corned beef under cold water helps to remove any excess brine, which can make the meat overly salty.
- I recommend using woods such as hickory, oak, or apple.
- It will take about ½ an hour per pound for your corned beef to be done cooking.
- All corned beef should reach an internal temperature of 145°F (62°C) to be considered safe to eat. However, I like to remove the beef from the smoker when the temperature reads 135°F (57°C), as it will continue to cook the extra 10°F while it is resting for 30 minutes. Take a look at my post on beef internal temperatures to learn more.
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🥡 Storing & Reheating
For ease of storage, you can slice your corned beef before placing it into a sealed container in the fridge for 4-5 days.
Reheating Corned Beef
To reheat, wrap your leftover corned beef in aluminum foil and then heat it in the oven at 350°F (175°C/Gas Mark 4).
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📖 Recipe Card
Smoked Corned Beef
Ingredients
- 4 lbs corned beef brisket
- 1 teaspoon coarse salt
- ½ tablespoon ground black pepper (freshly ground)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your smoker to 250°F (120°C).
- Remove the 4 lbs corned beef brisket from the packaging and rinse it under cool water. Pat it completely dry using paper towels and then trim off any excess fat.
- Season the entire piece of meat with 1 teaspoon coarse salt and ½ tablespoon ground black pepper.
- Smoke the corned beef at 250°F (120°C) with the fat side facing up for 2 hours (or until the internal temperature reaches 135°F (57°C).
- Remove the corned beef from the smoker and lightly cover it with aluminum foil. Let it rest for 30 minutes.
- Slice against the grain and then serve immediately.
Notes
- Rinsing your corned beef under cold water helps to remove any excess brine, which can make the meat overly salty.
- I recommend using woods such as hickory, oak, or apple.
- It will take about ½ an hour per pound for your corned beef to be done cooking.
- All corned beef should reach an internal temperature of 145°F (62°C) to be considered safe to eat. However, I like to remove the beef from the smoker when the temperature reads 135°F (57°C), as it will continue to cook the extra 10°F while it is resting for 30 minutes. Take a look at my post on beef internal temperatures to learn more.
- To store: For ease of storage, you can slice your corned beef before placing it into a sealed container in the fridge for 4-5 days.
- To reheat: To reheat, wrap your leftover corned beef in aluminum foil and then heat it in the oven at 350°F (175°C/Gas Mark 4).
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