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.
- 3.5 lb. corned beef brisket
- 2 TBSP garlic powder
- 2 TBSP onion powder
- 1 TBSP salt
- 1 TBSP black pepper
- 1 TBSP paprika
- Rinse brisket thoroughly. Place in a large container or pot and cover with cold water. Allow to soak for 2 hours.
- In a bowl, combine seasonings.
- Rub seasoning blend over all sides of the brisket.
- Smoke at 280 degrees for 5 hours or until the internal temperature reaches 185 degrees.
- Allow to rest for 10 minutes.
- Slice against the grain and serve.