smoked corned beef brisket: 5 Secrets to the Best Flavor
Want tender, smoky meat that melts in your mouth? Smoked Corned Beef Brisket delivers. Learn simple steps to do it right.
Ingredients
- Corned Beef Brisket The star of our smoked corned beef recipe
- Yellow Mustard Creates perfect spice rub adhesion
- Brown Sugar Balances the saltiness with subtle sweetness
- Paprika Adds color and mild smoky flavor
- Black Pepper Freshly cracked for maximum impact
- Garlic Powder Essential for depth of flavor
- Onion Powder Complements the garlic beautifully
Instructions
Step 1: Preparation and Trimming
- Rinse the salted brisket thoroughly with cold water to remove moisture. This important step ensures that the spices adhere properly to the smoked salted brisket.
Step 2: Seasoning Application
- For best results with smoked salted beef brisket, leave the seasoned meat at room temperature for 30-60 minutes before smoking, so that the spices can penetrate the surface.
Step 3: Smoker Setup and Temperature Control
- Preheat the smoker to a steady temperature of 225°F—this is the ideal temperature for breaking down tough fibers.
Step 4: Initial Smoking Phase – Building Flavor
- Place the seasoned brisket fat side up on the smoker rack, away from direct heat.
Step 5: The Texas Crutch Wrap (Critical Transition)
- When the internal temperature reaches 160-165 degrees Fahrenheit. Wrap the smoked beef brisket tightly in thick aluminum foil with 2-3 tablespoons of beef broth, apple juice, or butter.
Step 6: Final Push to Perfection
- Return the rolled meat to the smoker and continue cooking until the internal temperature reaches 203-205 degrees Fahrenheit.
Step 7: Rest and Proper Slicing Technique
- Remove it from the smoker and let it rest in aluminum foil for 30-60 minutes. Cut the meat against the grain into ¼-inch thick slices using a sharp carving knife
Notes
Nutrition Facts
- Calories: 285
- Protein: 28g
- Fat: 18g
- Saturated Fat: 6g
- Sodium: 1,240mg
- Carbohydrates: 2g
- Iron: 15% DV
- Zinc: 35% DV