At the Campsite featured Mains recipe

New Year’s Smoked Corned Beef

Since we bought our Bradley Smoker almost a year ago, we’ve experimented with a variety of meats, but there’s one that we keep coming back to time and time again…Corned Beef.

I love corned beef just about any way I can get it, but smoking it ranks up there as one of my favs. Yes, I know that technically smoking a corned beef makes it pastrami.

After several requests for the recipe and the “how-to”, we’ve decided to share, and to be honest, I create the rubs and my husband does the smoking, and he has yet to fail to deliver phenomenal dishes.

New Year’s Smoked Corned Beef

New Year’s Smoked Corned Beef


  • 3.5 lb. corned beef brisket
  • water
  • 2 TBSP garlic powder
  • 2 TBSP onion powder
  • 1 TBSP salt
  • 1 TBSP black pepper
  • 1 TBSP paprika


  1. Rinse brisket thoroughly. Place in a large container or pot and cover with cold water. Allow to soak for 2 hours.
  2. In a bowl, combine seasonings.
  3. Rub seasoning blend over all sides of the brisket.
  4. Smoke at 280 degrees for 5 hours or until the internal temperature reaches 185 degrees.
  5. Allow to rest for 10 minutes.
  6. Slice against the grain and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Be the first to know when Gourmet Everyday posts new recipes.

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Gourmet Everyday will use the information you provide on this form to be in touch with you and to provide updates and marketing.
%d bloggers like this: