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Smoked Corned Beef Brisket

Categories Dairy free, Easy Recipes, Gluten Free, Low Carb, Main Course

Coned beef is a St. Patrick day classic! I usually slow cook it but this year I decided to smoke it! I loved the smokey flavors that the meat took on and it may be a new favorite! The added bonus is that it is really easy to make! It can be smoked in a smoking roaster pan, (like I did this brisket in my pictures) or in an oven or in a pellet grill or smoker. Instructions for each method are below.

I used the pre-brined and seasoned roasts that you find in the meat departments. You can make your own, but it will take you 10 days to cure your brisket. I would recommend Alton Brown’s recipe for that if you want to make it from scratch. That link is here.

I made this smoked corned beef brisket the centerfold of my Irish inspired dinner board. I also used garlic smashed potatoes for a fun play on the golden part of St. Patrick’s day. Honey sriracha roasted rainbow carrots (RECIPE HERE) for a fun rainbow theme. Sesame Brussels sprouts for the cabbage element. I also toasted and buttered some bread and added it to the board edges, which my kids loved!

What you need to make smoked corned beef brisket:

serves 6

  • 3-4 pounds corned beef brisket with the seasoning packet

In a roasted oven:

  1. Remove corned beef from the package and the seasoning packet.
  2. Sprinkle seasoning packet on top of roast.
  3. Place in roaster pan.
  4. If using a roaster pan with smoking capabilities, fill the side pockets with wood chips.
  5. If you are using your oven or a normal roaster pan, Take a large piece of aluminum foil and fill the center with a handful of cooking grade wood chips. I use oak or a really strong smoke or apple for a subtle smoke. Mesquite, cherry, and other wood chips are in between on how strong they are.
  6. loosely close the aluminum foil and wood chip package so the top is 3-4 inches open and the wood chips will be able to smoke.
  7. Place away from the meat in the roaster pan or on the bottom rack of your oven.
  8. Turn roaster oven or oven to 250 F. and roast for 1 hour.
  9. Turn heat to 350 F. for 50 minutes, then up to 450 F. for 20 minutes to get an slight outside sear on the corned beef.
  10. The brisket should be at least 145 F. before it’s done.
  11. Remove from oven or roaster pan and cover, let rest for 15 minutes before slicing and serving.

In a smoker or pellet grill:

  1. Remove corned beef from the package and the seasoning packet.
  2. Sprinkle seasoning packet on top of roast.
  3. Place roast on a large sheet of aluminum foil and fold up edges but leave top open so smoke can penetrate the meat.
  4. Place on smoker or pellet grill.
  5. Cold smoke or smoke on low heat for 20 minutes.
  6. Loosely close the top of your aluminum foil at the top.
  7. Turn temperature to 250 F. and cook for 1 hour.
  8. Turn heat up to 350 F. and cook for 50 minutes.
  9. Turn heat up to 450 F. and remove the aluminum foil and cook for 20 minutes or until the internal temperature is at least 145 F. and the outsides get some good color. Turn back and forth so each side gets color.
  10. Remove from heat, place in a dish and cover with aluminum foil, followed by a towel and let it rest for 15 minutes before slicing and serving.



Print Recipe
4.80 from 5 votes

Smoked Corned Beef Brisket

Smokey flavors blend beautifully with the brined beef brisket.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Dinner, Main Dish
Cuisine: Dinner, Irish, Low Carb, Meat
Keyword: Beef, Dinner, Easy Recipes, smoked, St. Patricks day, Weekend Dinner, Weeknight Dinner
Servings: 6 people

Ingredients

  • 3-4 pounds corned beef brisket with the seasoning packet

Instructions

  • In a roaster oven or oven:
  • Remove corned beef from the package and the seasoning packet.
  • Sprinkle seasoning packet on top of roast.
  • Place in roaster pan.
  • If using a roaster pan with smoking capabilities, fill the side pockets with wood chips.
  • If you are using your oven or a normal roaster pan, Take a large piece of aluminum foil and fill the center with a handful of cooking grade wood chips. I use oak or a really strong smoke or apple for a subtle smoke. Mesquite, cherry, and other wood chips are in between on how strong they are.
  • loosely close the aluminum foil and wood chip package so the top is 3-4 inches open and the wood chips will be able to smoke.
  • Place away from the meat in the roaster pan or on the bottom rack of your oven.
  • Turn roaster oven or oven to 250 F. and roast for 1 hour.
  • Turn heat to 350 F. for 50 minutes, then up to 450 F. for 20 minutes to get an slight outside sear on the corned beef.
  • The brisket should be at least 145 F. before it's done.
  • Remove from oven or roaster pan and cover, let rest for 15 minutes before slicing and serving.
  • In a smoker or pellet grill:
  • Remove corned beef from the package and the seasoning packet.
  • Sprinkle seasoning packet on top of roast.
  • Place roast on a large sheet of aluminum foil and fold up edges but leave top open so smoke can penetrate the meat.
  • Place on smoker or pellet grill.
  • Cold smoke or smoke on low heat for 20 minutes.
  • Loosely close the top of your aluminum foil at the top.
  • Turn temperature to 250 F. and cook for 1 hour.
  • Turn heat up to 350 F. and cook for 50 minutes.
  • Turn heat up to 450 F. and remove the aluminum foil and cook for 20 minutes or until the internal temperature is at least 145 F. and the outsides get some good color. Turn back and forth so each side gets color.
  • Remove from heat, place in a dish and cover with aluminum foil, followed by a towel and let it rest for 15 minutes before slicing and serving.