Smoked Corned Beef
Just tried to create something different for St. Patricks day. Smoked Corn Beef with Spice House dry rub.
Submitted by: Don from San Jose, CA
Yield: 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.
thespicehouse.com
More About This Recipe
What Is Corned Beef?
Corned beef is beef brisket that is soaked in a brine before being boiled. This recipe features smoking the corned beef instead of boiling. Corned beef is generally served for St. Patrick’s day alongside cabbage, or in a sandwich.
Why Soak Corned Beef Before Cooking?
Corned beef should be soaked for at least 2 hours before cooking. Because corned beef is brined, the soaking process is essential to pull out a significant amount of salt before cooking.
How To Cook Corned Beef
Generally, corned beef is boiled, however it can also be cooked in a slow cooker, or as seen in this recipe - smoked!
How To Cook Corned Beef in a Slow Cooker
In a slow cooker, you’ll want to place your corn beef along with liquid (either chicken broth or water with spices) to come up about halfway the side of the corned beef, then cook on low for 7-8 hours. Potatoes and cabbage may be added half way through the cooking time for a full meal in one pot!
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