Smoked Corned Beef is a breeze on a Country Smokers Pellet Smoker. With a simple, but tasty rub, this one can be served with potatoes and cabbage.
While the dish is usually boiled, this Smoked Corned Beef recipe forgoes the blandness of cooking in water in favor of wood-fired flavor. Sometimes smoked corned beef is referred to as pastrami, so if you’re craving a sandwich, feel free to slice thin and place on your favorite rye or sourdough bread.
Similar to smoking a full brisket, set your pellet grill to 225°F and smoke until the meat reaches 165°F. Then wrap tightly in foil until your corned beef reaches 203°F. It should be probe tender, meaning the probe should slide in without any resistance.
Smoked Corned Beef
Season the meat generously with course black pepper. The brisket is already brined in salt, so we don’t need more salty flavors. Black pepper alone should do the trick.
Remove your corn beef brisket from the package, rinse under cool water, and pat dry. Then, season the meat generously with coarse black pepper. After it is seasoned, let the meat rest for about 30 minutes.
Start your Pit Boss on “smoke.” Once it’s fired up, set the temperature to 225°F.
Lay the meat on the grill to smoke until it has a nice mahogany color and bark on the outside. This is around 2 to 3 hours or an internal temperature of 165°F. Then wrap in foil and put it back on the grill until it is probe tender. The final temperature should be around 202°F to 203°F.
After resting for at least 30 minutes, be sure to slice the meat against the grain for tender slices.
