How to Smoke Corned Beef
Corned beef is probably best known as part of the traditional Irish dish paired with cabbage, but its culinary potential extends beyond the emerald isle and St. Patrick's Day celebrations. When corned beef is smoked, it takes on a flavor and texture like pastrami, a staple of sandwich shops and delicatessens across the United States. Corned beef is typically made with salt-cured beef brisket, and smoking corned beef is much like smoking an ordinary beef brisket and can be done deliciously with minimal preparation.
Things You'll Need
- 1 flat-cut corned beef brisket, 4 to 5 lbs.
- Smoker
- Hickory chips
- Aluminum foil
- Water
Instructions
-
Fill the smoker's water pan, add hickory chips and preheat the smoker to 220 degrees F. While the smoker heats, remove the corned beef from its package and drain any liquid.
-
Place the corned beef in the smoker and let it cook for three hours. Remove and wrap in aluminum foil. Add 1/2 cup water and seal the foil. Place back in the smoker for approximately two hours, until the corned beef is tender and reaches an internal temperature of 195 degrees F.
-
Remove the corned beef from the smoker and let it cool at room temperature for 30 minutes.
-
Slice the meat against the grain and enjoy.
Cooking Techniques
- How to Cook the Perfect Pork Blade Roast With the Bone In
- How to Measure 25 Grams of Dry Yeast (3 Steps)
- How is Hing powder used for cooking?
- The Gourmet Chef Way to Cook a Whole Duck (8 Steps)
- Can you substitute Cooking oil instead of shortening?
- How do you cook frozen fish sticks in oven?
- What are the tools and equipment for cooking terms?
- How do you cook James bond?
- What are the advantages and disadvantages of shallow frying?
- What is meal preparation and why it important?
Cooking Techniques
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
