Smoked Corned Beef Recipe


Corned beef is a traditional Irish dish served with cabbage on St Patrick’s Day. But this Smoked Corned Beef recipe combines classic corned beef flavour with savoury seasoning and wood-fired smoke for a taste sensation you can enjoy any time of the year.

Basically, corned beef is beef brisket that has been cured in brine. Overall a tougher meat, the point cut is the thicker end of the brisket. It is typically fattier, more tender and juicier than the flat cut when it’s smoked. Prepackaged in brine, uncooked corned beef brisket is available at the supermarket all year round.


Corned Beef Brisket

1 corned beef brisket point, 1.4 to 2.2 kgs
3 tablespoons ground black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
½ teaspoon ground coriander seeds
½ teaspoon ground mustard seeds
1 cup water
1 cup beef stock
handful oak, pecan or hickory wood chunks


  1. Preheat your smoker to 120°C.
  2. Remove corned beef from the brine. Rinse thoroughly under cold water and pat dry with paper towels.
    HOT TIPIf you prefer a leaner cut, use a corned beef brisket flat instead of a point.
  3. Combine black pepper, garlic powder, onion powder, coriander seeds and mustard seeds in a small bowl. Season the beef brisket on both sides with the rub mixture.
  4. Place the corned beef brisket in your smoker and toss a few wood chunks onto hot coals for smoking.
  5. Cook the brisket until the internal temperature reaches 75°C on an instant read thermometer, about 3 to 4 hours.
  6. Remove from smoker and transfer to a large aluminium foil pan. Pour water and beef stock into the bottom of the pan. Cover the pan with aluminium foil and place back into the smoker.
  7. Cook until the internal temperature of the meat reaches 95°C on an instant read thermometer, about 3 to 4 more hours.
  8. Remove your smoked corned beef from the smoker. Let it rest in the covered aluminium foil pan for 30 to 45 minutes before slicing.

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