Final Verdict<\/a><\/ul><\/ul><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n\n\nHow Can You Smoke Corned Beef Brisket<\/h2>\n\n\n\n
Smoking a corned beef brisket and making a delicious dish is pretty simple if you know the perfect way of doing so. Making mistakes in corned beef cooking is common. That\u2019s why one should be more conscious during the preparation of it.<\/p>\n\n\n\n
Following, we will briefly discuss can you smoke corned beef brisket, how long to smoke corned beef brisket, how to make tasty beef brisket, and other relevant facts relating to smoking a corned brisket.<\/p>\n\n\n\n
Needed Ingredients<\/strong><\/p>\n\n\n\nFor the specific Saint Patrick’s Day Corned Beef brisket, you should take 1 point cut corned beef brisket, weighing about 3 to 5 pounds.
2 to 3 tablespoons of ground black pepper or black peppercorns
You should take half a teaspoon of ground mustard seeds.
2 tablespoons Paprika and garlic powder
As salt items, you should take the Prague Powder 1 & Kosher Salt.
Take half a teaspoon of powder mustard seeds and 1 teaspoon of onion powder.
Soft or mild woods like oak, pecan, or hickory slices
Lastly, you should take 1 cup of water and 1 cup of beef stock.
Optional- Chopped carrots, dried thyme, Potatoes, onions, etc.<\/p>\n\n\n\n
For the sugar items(Brown Sugar), you can use the light or dark brown sugar or the sugar cane, which one is most preferred to you.<\/p>\n\n\n\n
Basically, the Brown Sugar item is used to add a flavor to the molasses element. As a heating item, you can take Red Chili Pepper Flakes, a great alternative to Black Peppercorns.<\/p>\n\n\n\n
How To Smoke Corned Beef Brisket<\/h2>\n\n\n\n
To smoke a corned beef brisket to the perfection level, you need to comprehend the art of smoking with a typical smoker.<\/p>\n\n\n\n
Basically, the smoking process and the storing process of corned beef brisket may vary. Let\u2019s discuss the method of smoking corned beef or making corned beef seasoning recipes in detail!<\/p>\n\n\n\n
Spice it up<\/h3>\n\n\n\n
First of all, you need to remove the purchased corned beef brisket from its package. After that, you need to run it beneath cold or normal water to clean any other junk or brine. If you feel that there is yet a layer or membrane remaining on the beef brisket, remove it as well. Bring together all ingredients!<\/p>\n\n\n\n
Besides, you may also need to remove the loosened pieces or the extra fats. You can keep just a little portion of fat if you want.<\/p>\n\n\n\n
Before you add it with spices, you need to make it dry with a paper towel. Then, sprinkle it into the spice rub and employ an adequate coat to the whole outer part of the beef brisket.<\/p>\n\n\n\n
Fire up your smoker<\/h3>\n\n\n\n
Here, it would be best to choose the wood chip type that you prefer. Most experts prefer mild wood chips for corned beef brisket.<\/p>\n\n\n\n
You can also use fruit woods such as apples or cherries; if you take strong woods, this can nuance the meat flavor. Thus, avoid hickory or mesquite and go for woods like maples, Apples, or pecans.<\/p>\n\n\n\n
After you have selected the wood chips, it’s time to preheat the smoke a brisket on a pellet grill at a set temperature of 250 to 275 degrees Fahrenheit.<\/p>\n\n\n\n
You may need to change the temperature after you have smoked the beef for a set time. This can meander from 3 to 4 hours. Now it’s time to prepare the brisket with spices.<\/p>\n\n\n\n
Prepare the brisket<\/h3>\n\n\n\n
Initially, take a large pan or kettle and then soak your cleaned beef brisket in water for about 2 hours. This will work for removing the additional salts and excess brine. Later, take it from the water and parch it with paper napkins or towels.<\/p>\n\n\n\n
Afterward, grind all the spices(peppercorns, coriander seeds, dried thyme, garlic, and onion powder), and mix them properly.<\/p>\n\n\n\n
Then, you should rub the spice mix on the dried beef brisket. To keep the spices properly, wrap the beef brisket with plastic or polyethylene after rubbing.<\/p>\n\n\n\n
You should keep it in the refrigerator at night and don’t ever keep it away in room weather. In the morning, you need to unwrap the smoked corned beef brisket in electric smoker, and you’ll see that the spices have attached to the brisket very well. Your brisket preparation is done. Now it’s time to smoke it!<\/p>\n\n\n\n
Smoke the beef brisket<\/h3>\n\n\n\n
Preheat your smoker to 250 to 275 degrees Fahrenheit, and keep the brisket into it straight on the grill grates. Afterward, toss a couple of wood chunks into the hot coals to let them smoke.<\/p>\n\n\n\n
Now, let it cook in the smoker for a minimum of 3 to 4 hours. Remember, you should slow cook the brisket for approximately 1 to 1.5 pounds for each lb, without covering.<\/p>\n\n\n\n
When your beef brisket is prepared, the inner temperature of the internal brisket will be around 165 to 185 degrees Fahrenheit. Then, remove the beef brisket from the smoker and keep it on a deep foiled pan.<\/p>\n\n\n\n
Don’t ignore to relax the meat for 15 minutes. Add adequate water so that it can reach \u2153 of the cut beef brisket. Tighten the pan with aluminum foil, and let it cook for an hour in the smoker.<\/p>\n\n\n\n
Mix your preferred veggies<\/h3>\n\n\n\n
After cooking the beef brisket for about one hour, you should remove the brisket from the smoker and set it on a cutting panel.<\/p>\n\n\n\n
Remember, during the removal from the smoker, the inner temperature of the meat needs to range between 185 to 200 degrees Fahrenheit.<\/p>\n\n\n\n
You should use an instant thermometer to read the meat’s internal temperature accurately. You can add vegetables to your corned beef, but it is not mandatory. However, this assists in creating a simple side dish. You can add potatoes, cabbages, carrots, or onions after removing them from the foiled pan.<\/p>\n\n\n\n
Continue cooking<\/h3>\n\n\n\n
After adding the veggies, return the covered pan to the smoker again. It doesn’t count if you add vegetables or not.<\/p>\n\n\n\n
You need to cook the beef brisket again for about 1 to 2 hours. You should cook the beef brisket for additional hours until it reaches an interior temperature of 195 to 200 degrees Fahrenheit.<\/p>\n\n\n\n
After the cooking time finishes, if you have added the veggies, they will turn more tender when penetrated with a fork.<\/p>\n\n\n\n
It’s time to remove the smoked beef brisket from the smoker, and you should leave it for rest. Before you slice the beef, you should let it rest for about \u00bd or \u2154 hours in the covered aluminum foil pan.<\/p>\n\n\n\n
Rest the beef<\/h3>\n\n\n\n
Giving rest to the meat is a vital part before you slice it for serving. When it comes to large meat parts like corned beef brisket, it becomes more crucial. First, you have to pull the beef from the smoker and allow it to pose for nearly half an hour, covered with an aluminum foil pan.<\/p>\n\n\n\n
Then, slice your meat and have the tender and juicy flavored experience of the signature dish. After you have finished cooking, you can serve it instantly or store it in the fridge. Always place the corned beef brisket in a tightly tapped container with a plastic wrap for long-lasting preservation.<\/p>\n\n\n\n