Ingredients
1 (3–5 lb) pre-brined corned beef brisket (flat or point cut)
Cold water (for soaking)
Dry Rub:
2 tbsp coarse black pepper
1 tbsp brown sugar
1 tbsp garlic powder
1 tsp ground coriander
1 tsp smoked paprika
1 tsp mustard powder
Instructions
Soak & Rinse: Rinse brisket under cold water. Soak in fresh water for 4–8 hours to remove excess salt.
Dry & Rub: Pat dry. Apply the dry rub generously on all sides. Let rest at room temperature 30 mins.
Preheat Smoker: Set your smoker to 225°F. Use wood chips like hickory or cherry.
Smoke: Place brisket fat-side up on the grate. Smoke for 6–8 hours, until internal temp reaches 195–205°F.
Wrap (Optional): At 165°F, wrap in foil or butcher paper to retain moisture.
Rest: Remove and wrap in towels. Rest 30–60 mins before slicing.
Serve: Slice against the grain and serve with mustard, rye bread, or classic BBQ sides.
Notes
Soaking is key—don’t skip it or meat may turn out too salty.
Use a thermometer to monitor internal temperature, not just time.
For added flavor, spritz with apple cider vinegar or beef broth every hour.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American / BBQ
- Diet: Gluten Free
Nutrition
- Calories: 340
- Sugar: 1g
- Sodium: 1040mg
- Fat: 24g
- Saturated Fat: 8g
- Protein: 28g