Smoked Corned Beef Brisket with Killen’s S&P Rub. Good corned beef is a salty, flavorful delight that works well on a sandwich or just plain sliced. Smoking your corned beef injects a ton of extra flavor into the meat. You can easily make this smoked corned beef recipe from a store-bought, pre-brined brisket or you can try your hand at curing it yourself.
Ingredients:
– 1 3-5 lbs Corned Beef Brisket
– Killen’s S&P Rub
– John Henry’s Hot Pecan Rub
– Spicy Mustard
– Prepared Horseradish
– Sauerkraut
Tools:
– Smoker – I will be using my Traeger
– Large Cutting Board
– Meat Thermometer – ThermoPro TP20 Wireless Remote
– Butcher Paper – Peach Butcher Paper (I got lazy and used foil – lost some of my bark)
– Knife – A good, sharp knife is necessary to slice your brisket. I used my 6″ Boning Knife.
Step by Step:
1. Get The Meat – 3-5 lbs Corned Beef Brisket – Normally comes from the “flat” portion of a brisket. I believe you can get corned beef “point” packers, but I use the flat when I want slices/sandwiches. Look for a corned beef brisket that is square in shape and is of a consistent thickness so it will smoke evenly.
2. Trim the brisket – These come pretty well trimmed already – just clean up any hanging meat or fat that will burn off. You can soak your corned beef in water and let it sit in the fridge for a few hours. I like it salty so I don’t soak it. Once done, pat dry with a paper towel.
3. Rub your brisket – I used Killen’s S&P Rub & Old faithful John Henry’s Hot Pecan Rub, season all sides of the brisket.
4. Smoke your meat – Preheat your smoker to 225 degrees F using indirect heat. I used Pecan pellets in my Traeger. The goal here, low and slow, and consistent heat with a steady flow of thin blue smoke. Cook until internal temperature hits 168F degrees.
5. Wrap the brisket – The Texas Crutch: This is how you achieve that super juicy tender brisket with that killer dark caramelized bark. Opinions differ between using foil, and peach butcher paper. Brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225F until the internal temperature of your brisket is around 200F – 205F at the thickest part (make sure your thermometer is in the meat, not fat). Look for the Jiggle…
6. Rest your meat – Let rest for minimum 30 – 60 minutes in a cooler wrapped or topped with towel. Resting your brisket allows the juices to redistribute into the meat.
7. Slice your brisket – You want to slice your smoked brisket against the grain for maximum tenderness.
8. Serve your smoked brisket.
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
