Smoked Corned Beef

  • Beef
1948 days ago

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  • 750 g (1 1/2 lb.) raw corned beef brisket

Smoking Method:

  1. Preheat smoker to approximately 100°C (220°F)
  2. Partially open damper and turn heat down a notch or two to 90°C (190°F)
  3. Place raw meat on an oiled rack
  4. Smoke cook for 5 - 6 hours or until meat is cooked through. An instant meat thermometer should read 70°C (160°F). Cooking time will vary depending on weather and wind conditions. If you wish, smoke can be turned off after 4 hours or when desired smokiness is reached.

Ready to serve:

  1. Slice very thinly across the grain.
  2. Keep refrigerated.