Corned Beef
HOW TO MAKE SMOKED CORNED BEEF
Make The Brine Add water, sugar, salts, & seasoning to a large stock pot and bring to a boil.
1
Cool the brine to under 45* Fahrenheit. (Trim the brisket in the meantime).
2
Submerge the Brisket in the pot of brine for 7 days, flipping once a day. For a faster brine, inject the liquid into the meat.
3
After 7-10 days discard the brine, rinse your meat, and pat it dry. Coat lightly with beef rub.
4
Place the brisket on the smoker, fat cap side down. Smoke at 250* F until the internal temp is 200*F (about 1 hour/lb).
5
Remove from the smoker, wrap in foil, and place in a cooler with no ice. This allows the meat to rest while staying warm.
6
Remove the brisket from the cooler and then slice to serve.
7
Enjoy!
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