- Calories:320 kcal
- Protein:30 g
- Carbohydrates:200 mg
- Sugar:500 mg
- Salt:45 g
- Energy:1340 kJ
- Fat:25 g
- Smoked corned beef works in sandwiches, burgers, or breakfasts for versatile use.
- Smoking the corned beef gives it a pastrami-like flavor that's unique and irresistible.
- Spice rub with pepper, coriander, and more enhances the beef's flavor for tasty sandwiches.
Want to give your corned beef a little extra kick? Use your smoker! A simple spice rub followed by some time in the smoker produces a flavor similar to pastrami or Montreal smoked meat. People will debate exactly what to call it. Regardless of the name, this recipe will make some of the best sandwiches you've ever had.
Does Corned Beef Really Need to Be Soaked Before Smoking?
Corned beef is a brisket cured in a salt brine that produces a very salty cut of meat. This salt is typically leached out while the corned beef cooks in a traditional way, such as a low boil in water. Since no water is used on the smoker and the meat sits directly on the grill, pre-soaking it to remove the salt is necessary. You can soak it longer than 2 hours (up to 8 hours) to remove even more salt; change the water every 1 or 2 hours for maximum effect.
What if 275 F Isn't an Option on the Smoker?
The temperature settings on electric smokers vary, and not every model uses 25-degree increments. If 275 F is not an option, set the smoker at 250 F. The actual temperature inside the smoker will likely be around 275 F. Just like a kitchen oven, they can run hot and a grill-safe thermometer can help you monitor the smoker's temperature. Toward the end of the smoke time, use a meat thermometer to test the corned beef's internal temperature and adjust the smoking time if needed.
What Is the Difference Between Corned Beef and Pastrami?
Corned beef is made from beef brisket. The same cut can be used for pastrami as well, but it traditionally uses salt-cured meat from a cow's naval. While pastrami is ordinarily smoked, corned beef is more often boiled. Smoking corned beef is now a popular option that produces pastrami-like meat. Additionally, corned beef rub differs from many types of pastrami rub in that it doesn't have sugar or mustard.
Tips for Making Smoked Corn
- What corned beef to buy - Look for corned beef brisket that is square and has a consistent thickness so it will smoke evenly. For store-bought corned beef, the flat cut is leaner than the point cut; make sure it's not previously cooked.
- Wood for smoking - Use a mild wood for smoking, such as apple, cherry, or grape.
Make Ahead
Start prepping your corned beef the day before by soaking it to remove some excess salt and then rubbing it with spices. Let it marinate overnight. Once in the smoker the next day, it will take about 4 1/2 hours to smoke a 3-pound corned beef over low heat.
Never Lose a Recipe Again!
Alex
I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!
