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Smoked Corn Beef - Spice House Style Recipe

Smoked Corn Beef - Spice House Style Notes

Just tried to create something different for St. Patricks day. Smoked Corn Beef with Spice House dry rub.

Ingredients

Serves / Yields

6 - 8

Preparation Instructions

Soak corn beef 24 to 48 hours to remove excess salt.

Pat dry and lightly rub with Dijon mustard.

Mix Spice House Rubs together and sprinkle on corn beef, about 1 teaspoon per pound.

Smoke at 220 over cherry wood, 1+ hour per pound until internal temperature at 180 degrees. Tent in foil for one half hour. Slice and serve.

Credit

This recipe was provided by Don Courson from San Jose.