Corned beef brisket is a beloved comfort food that has been enjoyed for generations. However, have you ever considered taking this classic dish to the next level by infusing it with smoky, barbecue flavors? Smoked corned beef brisket is a mouthwatering culinary adventure that marries the rich, salty goodness of traditional corned beef with the irresistible smokiness of barbecue. In this article, we'll explore the art of smoking corned beef brisket, step-by-step, to create a tender, flavorful dish that's perfect for any occasion.
Ingredients:
- 4-5 pounds of corned beef brisket
- 1/4 cup of your favorite dry rub
- 1-2 tablespoons of whole black peppercorns
- 4-5 cloves of garlic, minced
- 2 bay leaves
- 1 large onion, roughly chopped
- 4-5 medium-sized carrots, chopped
- 4-5 medium-sized potatoes, quartered
- 2-3 sprigs of fresh thyme
- Wood chips (hickory or oak) for smoking
Equipment:
- Smoker
- Meat thermometer
- Aluminum foil
- Large, disposable aluminum pan
- Firestarter or charcoal chimney (if using a charcoal smoker)
Step 1: Prepare the Corned Beef Brisket
Start by removing the corned beef brisket from its packaging and rinsing it under cold water. This will help reduce the saltiness of the meat. Pat it dry with paper towels and set it aside.
Step 2: Apply the Dry Rub
Generously coat the brisket with your favorite dry rub. Make sure to rub it into the meat, covering all sides evenly. The dry rub adds extra flavor and forms a tasty crust during smoking.
Step 3: Add Peppercorns and Garlic
Sprinkle the whole black peppercorns and minced garlic over the brisket. This will infuse the meat with a rich, aromatic flavor.
Step 4: Smoke Setup
Prepare your smoker by preheating it to 225-250°F (107-121°C). If you're using a charcoal smoker, light the charcoal in a chimney starter until it's ashed over, then add it to the smoker. Add your wood chips to the coals for that essential smoky flavor.
Step 5: Smoking the Brisket
Place the brisket in the smoker, fat side up. Add the bay leaves and sprigs of thyme to the smoker for extra aromatics. Close the lid and maintain a steady temperature for the duration of the smoking process. Plan on smoking the brisket for about 1.5 hours per pound or until it reaches an internal temperature of 195-203°F (90-95°C). This typically takes 5-7 hours.
Step 6: Baste and Maintain Moisture
Every hour or so, baste the brisket with a mixture of water and the drippings collected in the smoker's drip pan. This will keep the meat moist and flavorful.
Step 7: Prepare the Vegetables
About 2 hours before your brisket is ready, prepare the vegetables. In a large, disposable aluminum pan, place the chopped onion, carrots, and potatoes. Season them with a bit of your dry rub and a drizzle of olive oil. Cover the pan with aluminum foil.
Step 8: Combine Brisket and Vegetables
Once the brisket is done, remove it from the smoker, and let it rest for at least 30 minutes under a tent of aluminum foil. This allows the juices to redistribute and keeps the meat moist. At the same time, place the aluminum pan with the vegetables back in the smoker for 2 hours or until the vegetables are tender and infused with smoky goodness.
Step 9: Slice and Serve
After resting, slice the smoked corned beef brisket against the grain for the best texture. Serve it alongside the smoky vegetables for a complete, hearty meal. Don't forget the mustard and a side of warm, crusty bread!
Conclusion
Smoking a corned beef brisket takes a classic dish and elevates it to new heights of flavor. The combination of the smoky essence and the rich, salty corned beef creates a culinary masterpiece that's perfect for a special occasion or just a weekend barbecue. So, fire up your smoker, grab some quality corned beef, and embark on a journey to savory perfection with this smoked corned beef brisket recipe.
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