Smoked Corned Beef Recipe
Ingredients
Brisket is a good cut to make corned beef because it has a nice fat content. It’s also important to slice corned beef against the grain. So, you’ll need 750 g (1½ lb) raw corned beef brisket.
Preparation
Preheat smoker to approximately 100°C (220°F).
Partially open damper and turn heat down a notch or two to 90°C (190°F).
Place raw meat on an oiled rack.
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.
Slice very thinly across the grain.
Keep refrigerated.
Variety
Pack
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavours.
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