We added a low-and-slow smoke inspired by Southern barbecue to enhance this traditional Irish American dish of Smoked Corned Beef Brisket.
Smoked Corned Beef Brisket
Makes 6 to 8 servings
Ingredients
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 (3-pound) corned beef brisket, spice packet discarded and beef patted dry
- Wood chips and smoker skillet*
Instructions
- In a spice grinder, mortar and pestle, or heavy-duty resealable plastic bag, combine mustard seeds, peppercorns, coriander seeds, and celery seed. Grind or pound with a meat mallet or rolling pin until coarsely ground.
- In a small bowl, stir together ground seeds, garlic powder, onion powder, thyme, and paprika; rub all over beef. Cover and refrigerate for at least 2 hours or overnight.
- Let beef stand at room temperature while preparing grill or smoker. Preheat a grill to 275°, or prepare a smoker according to manufacturer’s directions until smoking. (If using a smoker, proceed to step 5).
- Add up to 2 cups wood chips to smoker skillet: top skillet with lid. Place smoker skillet at rear of grill; close grill lid, and let chips begin smoking, 10 to 15 minutes. Once chips are smoking, turn off one side of gas grill or rake charcoal to one side of grill.
- Add beef to a 12-inch cast-iron skillet, and place skillet on unlit side of grill or side without charcoal. Cook, with grill closed, until a meat thermometer inserted in center of beef registers 180°, about 4 hours. (Adjust heat and add charcoal and wood chips as needed to maintain smoke throughout cooking.)
- Preheat oven to 350°. Tightly cover skillet with foil.
- Bake until beef is tender and an instant-read thermometer inserted in center registers 200°, 1 hour and 30 minutes to 2 hours. Let beef stand for at least 15 minutes before slicing; slice against the grain to serve.
Notes
[i]*We used a Lodge Smoker Skillet.[/i]
Dang this looks amazing! Going to try this with Seven Hills sprinkled on it.