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Smoked Corned Beef Brisket
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Prep Time:
10 minutes
Cook Time:
300 minutes
Total Time:
3230 minutes
Smoked corned beef brisket with a flavorful dry rub of coriander, mustard seed, fennel, and paprika.
Ingredients:
  • 3 tablespoons ground coriander
  • 1.5 tablespoons fennel seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon ground paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1.5 teaspoons mustard seed
  • 1 (4 pound) corned beef brisket
  • cherry wood chips
Instructions:
  • Mix together coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until the spices are fully blended.
  • Coat the brisket with the aromatic spice blend in a glass baking dish. Seal with plastic wrap and let it marinate in the refrigerator for 2 to 3 days.
  • Allow the wood chips to marinate in water for a minimum of 1 hour.
  • Preheat your smoker to 240 degrees F (116 degrees C following the manufacturer's guidelines and keep the temperature steady for 15 to 20 minutes.
  • Drain wood chips, scatter over hot coals. Fill water pan to the line, unwrap brisket, and position on lower grate under smoker lid.
  • After smoking for 2 hours, carefully wrap the brisket tightly in foil and continue smoking until an instant-read thermometer inserted into the thickest part reads at least 190 to 200 degrees F (88 to 93 degrees C), for about 3 more hours.
  • Take the brisket out of the smoker and allow it to rest for 40 minutes before thinly slicing the corned beef against the grain.

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