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.
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