Coars Black Pepper
Pre-brined Corned Beef Brisket
Smoked Corned Beef is as easy as set it and forget it 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.
For an easier cook, we recommend buying one that is pre-brined, but if you’re feeling up to brining it yourself, Food Network’s Alton Brown has a great recipe.
Tip: If you’re making your own corned beef cabbage from scratch, buy a brisket flat instead of a whole brisket.
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.
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.
For the perfect pairing try a dry pinot noir or amber ale.