Dry Rub Recipe to Corn Beef Brisket
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Smoked Corned Beef Brisket
Everything You Need to Make Smoked Corned Beef
Corned Beef. Most people love it, few people hate it, and if you're like many families, it's on your dinner table for St. Patrick's Day. Corned Beef is a tasty meal that you can cook any time of year, and in this post, I'm going to show you just how easy it is to make Smoked Corned Beef Brisket.
What is Corned Beef?
According to The Kitchn, Corned beef is made from brisket, a relatively inexpensive cut of beef. The meat goes through a curing process in a brine. It's then slowly cooked, turning a tough cut of beef into one that's super tender and flavorful.
If you've had corned beef before, you know how tasty it is, and you also know it's fairly salty. The curing process is what adds all that salt to the meat. In addition to the salt, you can add some other really great flavors to the beef during the brining process.
How Do You Cure Corned Beef?
If you have the time to cure your own corned beef, I'd highly recommend it. It doesn't take that long to cure a small brisket flat, and the flavor profile you get is totally worth it. The advantage to curing your own corned beef is that you know how long it has cured, and you don't have to desalinize the meat before cooking.
Making the brine is simple, and we're going to add a little kick to the flavor profile using Colman's Mustard. This mustard is unlike anything I've ever tasted, and it's damn good. The mustard is made with a blend of locally grown white and brown mustard seeds from Norwich, England.
Brine a Corned Beef Brisket in 24-Hours
For this recipe, we're using a 2-pound piece of brisket flat that has the same thickness throughout. If your brisket is larger, you'll want to adjust the time to make sure the brine has time to soak into the meat.
In a saucepan combine the following ingredients:
- 1 cup Tender Quick
- ½ Cup Brown Sugar
- 2 Tbsp Pickling Spice
- 1 Tbsp Colman's Dry Mustard
- 4 Cups Water
Stir the ingredients and then bring to a boil. Let the brine cool on the stove, and then chill in the refrigerator until you're ready to corn the brisket.
Place the brisket flat in a large sealable plastic bag, and then pour the brine in. Get as much of the air out of the bag as possible, and then place the bag in the refrigerator for 24 hours. Flip the brisket in the bag after about 12 hours.
After 24 hours remove the brisket from the brine. Discard the excess brine and rinse off the brisket under cold water.
How to Desalinize a Brisket
If you decide to buy a corned beef brisket in the store or online instead of corning a brisket at home, you should let it soak in cold water for 4-6 hours to flush the excess salt out of the meat before smoking. I've skipped this step, and the end result is a salty nightmare that will have your guests drinking water by the gallons.
Smoked Corned Beef Brisket BBQ Rub
The Brisket is already going to have some excellent flavor, but this rub kicks it up a notch. It's sweet, and the Colman's Dry Mustard adds a little bit of kick to every bite.
In a small bowl combine the following ingredients:
- 1 Tbsp Black Pepper
- 2 Tbsp Paprika
- 3 Tbsp Brown Sugar
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 Tbsp Colman's Dry Mustard
Stir together with a fork and set aside.
How To Smoke Corned Beef
Before we smoke the corned beef brisket, we need to apply the rub. Spritz the brisket with apple juice, and then sprinkle some rub on all sides of the brisket.
Set up your smoker to smoke at 250 degrees and place the corned beef brisket directly on the grill grates.
Every 90 minutes spritz the brisket with apple juice to keep it moist. Continue letting it cook until the internal temperature hits 200 degrees.
When the smoked corned beef brisket is up to temp double wrap it with foil and let it rest for at least an hour in a high-quality cooler like a yeti.
What to Serve with Smoked Corned Beef?
CORNED BEEF AND CABBAGE
The traditional side dish for corned beef is cabbage. I like to include some potatoes and chopped carrots too. Cut a head of cabbage into 8 wedges and place in a 9×12 baking dish. Add 6-8 red potatoes chopped into quarters, and a dozen carrots peeled and chopped into 3″ pieces.
In a small mixing bowl combine 6 ounces of beer (a stout works best) with 2 tablespoons of olive oil, 2 tablespoons of Colman's Prepared Mustard, and 2 tablespoons of brown sugar.
Drizzle this sauce over the veggies, and then put in your oven to cook at 400 degrees. Rotate the veggies every 30 minutes until the potatoes are done (about 90 minutes total).
What We Learned Making Smoked Corned Beef
In this post, we talked about what corned beef is, how to cure corned beef, how to smoke corned beef, and what to serve with corned beef.
Looking for my favorite smoked brisket recipe? Click here.
Prep Time: 1 day
Cook Time: 12 hours
Additional Time: 1 hour
Total Time: 1 day 13 hours
Corned Beef. Most people love it, few people hate it, and if you're like many families, it's on your dinner table for St. Patrick's Day. Corned Beef is a tasty meal that you can cook any time of year. I'm going to show you just how easy it is to make Smoked Corned Beef Brisket.
Ingredients
Corned Beef Brisket Brine
- 1 Cup Tender Quick
- 1/2 Cup Brown Sugar
- 2 Tbsp Pickling Spice
- 1 Tbsp Colman's Dry Mustard
- 4 Cups Water
Corned Beef Brisket BBQ Rub
- 1 Tbsp Black Pepper
- 2 Tbsp Paprika
- 3 Tbsp Brown Sugar
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 Tbsp Colman's Dry Mustard
- 2-3 lb Brisket Flat
- 1 Cup Apple Juice
Instructions
- Combine the brine ingredients in a saucepan. Bring to a boil and then let the ingredients simmer for 5 minutes.
- Remove the brine from heat and let it cool. Place the brine in the refrigerator until you are ready to corn the brisket flat
- Place the brisket flat in a large plastic sealable bag. Pour the brine into the bag, remove as much air as possible, and seal. Place the plastic bag with the brisket in the refrigerator for 24 hours. Flip the bag after 12 hours.
- Combine the bbq rub ingredients when you are ready to smoke the brisket.
- Trim any excess fat off the "trimmed" side of the brisket - leave a 1/4" of fat on the fat cap side of the brisket.
- Spritz the brisket with apple juice, and then apply the rub.
- Smoke the brisket at 250 degrees until the internal temperature of the brisket reaches 200+ degrees. Spritz the brisket every 90 minutes with apple juice during the cook.
- Let the brisket rest in foil for 15 minutes before slicing thin.
- Serve with Colman's Mustard and enjoy!
Notes
The brisket should be smoked until the internal temp hits 200 degrees. Use a good internal meat thermometer to check the temperature.
I estimate 90 minutes per pound for total cooking time.
Nutrition Information:
Yield:
12 Serving Size:
5 ounces
Amount Per Serving: Calories: 774 Total Fat: 46g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 249mg Sodium: 269mg Carbohydrates: 18g Fiber: 1g Sugar: 12g Protein: 70g
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