The Best Smoked Corned Beef Brisket
We absolutely love smoking anything on our Traeger Pellet Grill and this easy recipe has the most amazing smoky flavor – it’s definitely a new favorite! This is the best corned beef! We have always loved making a traditional corned beef and cabbage dinner on the stovetop for our St. Patrick’s Day celebrations every year and now we have the best smoked corned beef recipe (we also have a Smoked Corned Beef and Cabbage recipe). Plus, if you are looking to put the corned beef brisket, carrots, potatoes, cabbage, etc. all on the smoker we have a recipe for that too! Either way, this (in our opinion) is the best way to make corned beef..
Why You Will Love This Recipe
- Simple Prep: just a few simple steps and this is is on the smoker and ready to go!
- Juicy: we smoke this on the grill grates for a few hours and then wrap it up in foil for a bit so it doesn’t dry out – seriously takes this recipe to the next level!
- Smoky Flavor: since it does sit on the grill grates at a low temp for several hours, it develops a delicious smokey flavor you are going to love!
What You Will Need
- corned beef – a delicious cut of beef that when smoked, basically becomes pastrami and it is so good! For best results, pick one with consistent thickness for even cooking.
- worcestershire sauce & dijon mustard – we love to rub down the beef brisket with both of these for so much flavor.
- chicken broth – used for adding moisture to the smoking process towards the end to prevent the beef from drying out.
- spice packet – this traditionally comes with corned beef when you buy it from the grocery store.
How To Smoke Corned Beef
The first steps to making this easy smoked corned beef is to remove the corned beef from the package, rinse with water, and pat dry with clean paper towels.
Now rub the entire thing down in worcestershire sauce and then dijon mustard. Make sure you get them both on all sides of the brisket.
The next step is to place it on the pellet smoker (you could also use an electric smoker or charcoal smoker) at 225 degrees F for 3 hours.
Carefully remove the smoked meat from the smoker and place it in the middle of some heavy duty aluminum foil (you could also use an aluminum pan). Form the foil around the brisket like a boat and pour in the chicken broth and sprinkle the seasoning packet on top. Then cover the entire thing in foil, trying to get it as airtight as possible so that the broth doesn’t leak out.
Return the brisket to the smoker for another 2-3 hours or until the internal temperature of the meat reaches 190-205 degrees F at the thickest part of the meat (use a meat thermometer). Finally, let the meat rest in the foil on a cutting board for about 10 minutes before carving with a sharp knife and serving.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!