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Mar 16, 2014 09:18 AM

Can you smoke a corned beef?

I had the genius idea to make corned beef and cabbage for the first time ever while at the grocery store. Unfortunately, when I got home my husband told me the smell of cooking corned beef makes him nauseous. Soooooo I am toying with the idea of trying to smoke it outside next weekend instead. It is a 4 pound cured brisket. Am I crazy?

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  1. You are NOT crazy. I've done it, and it turns out beautifully. I actually rubbed mine with cracked pepper and coriander seed and called it pastrami, but whatever you call it, it's delicious. You might want to soak some of the salt out before smoking, though.

    4 Replies
    1. re: Wahooty

      Wahooty-- how long did you smoke it? I would love to try this as I bought a smoker and hubby loves corned beef but not cooked in water.

      1. re: dimsumgirl

        I hate smelling it too, which is why I cook it in the oven, braised in Guinness!

        1. re: dimsumgirl

          No idea, honestly. I do my smoking on a kettle grill, and just fiddle with it trying to keep the fire going but the temperature low until the meat thermometer says it's done. Sometimes that means finishing the cooking in the's not the most reproducible method, but it's fun. :)

        2. Just bought a couple of lbs from our local BBQ place. He did it very subtly though.

          1. Njchicaa, this may be too late for the "wearing of the green", but here is a link to a discussion, I had with fourunder, about my different experiments with making smoked/barbecued corned beef:

            The pertinent subthread starts about halfway down and goes on for quite a bit. There's also some more when I came back some time later. Hope it it helps.

            5 Replies
            1. re: MGZ

              Thanks. I am planning to do it either tomorrow or Sunday so it isn't too late.

              1. re: MGZ

                MGZ and scoobadoo97,

                Have either of you uses Woodburner's approach?


                1. re: fourunder

                  Short answer: "Yes and No"

                  It's fundamentally the same technique we discussed the past couple years in the thread I linked above. It seems I have needed longer cooking times, which is most likely borne out of not maintaining the temperature of the chamber (or a faulty thermometer). I have not, however, tried woodburner's "pastrami rub" having opted to try more barbecue-y flavors.

                  1. re: fourunder

                    Woodburner advocates a straight smoke at 250f to an internal of 185-190.

                    I've done that but finish higher at 200-205

                    I still advise a steam finish which I think keeps it moist

                    1. re: scubadoo97

                      Spoken by a truly good and experienced grill man.

                2. This is the Weber Smokey Mountain recipe, but I've done it on a Weber Kettle using the charcoal snake method (stack two rows of briquettes around the perimiter of the grill, pile two more rows, and pile lit ones on the end of the "fuse." Lumps of wood on top of the snake.


                  1. I smoked some a couple weeks ago. Delicious.

                    11 Replies
                    1. re: scubadoo97

                      Drool. Could you elaborate on everything please? Rub, temp, time. I WANT this, scoobie. Thanks.

                      1. re: c oliver

                        The first pic is a brisket I brined for 10 days using Rhulman's corned beef recipe. The second one was a Mosy brand prepared corned beef from Costco. Made a pastrami rub of ground coriander, mustard seeds, black pepper and salt. Used yellow mustard as the glue. The meat was coated for a day after a day of purging and a day of drying in the fridge.

                        Smoked at 225-250 over pecan wood until it hit 180 then steamed in the oven until it was 205 internal

                        1. re: scubadoo97

                          Thanks. With the Costco one, did you rinse off and toss the included seasonings? I've FINALLY found a source for brisket out here on the Left Coast. It's been a challenge.

                          1. re: c oliver

                            Soaked in water for a day. Didn't need the spice packet. The Mosy brand had a little over 1000 mg of salt per 4 oz. some of the ones I picked up yesterday had 450-500 mg and I usually soak those 8'hrs or so. Over night

                            1. re: scubadoo97

                              Good advice; I appreciate it. Can't imagine not having a smoker now that we have one :)

                              1. re: c oliver

                                Steaming apparatus. Boiling water in the pan and in the oven at 250

                                1. re: scubadoo97

                                  Not quite getting these pix re asparagus.

                                  1. re: scubadoo97

                                    that looks totally insane. I have access to a similar smoker....