SMOKING CORNED BEEF RECIPES

Steps:

• Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
• Dry meat with paper towels and place into a foil pan.
• Cover meat with Dijon mustard and Jeff's original rub.
• Massage the rub/mustard to cover the entire brisket flat.
• Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
• Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
• After 4 hours the brisket can continue to cook with just heat for an additional 2-4 hours or until it reaches 195°F in the thickest part.
• Baste the meat with a mixture of ¼ cup Dijon and ¼ cup of Jeff's barbecue sauce when the meat reaches 180°F and again at 190°F.
• When the meat reaches 195°F and is tender to your liking, remove from the heat and allow it to rest for at meat 30 minutes tented with foil over it.
• Slice the meat across the grain into ½ inch pieces and serve.

Steps:

• Place the corned beef brisket into a pan, fat side down, for ease of cleanup.
• Slather a thin coat of Dijon mustard on the top and sides of the brisket.
• Apply Jeff's original rub (get the recipes here) generously all over the top and sides of the brisket and let it continue to sit until it get's a "wet" look. (about 10-15 minutes)
• Flip the brisket over to fat cap up and repeat the mustard and rub on the fatty side of the brisket.
• Let the brisket sit while you go get the smoker ready for cooking at 240°F using indirect heat.
• Place the pan of brisket on the smoker grate and let it cook until it reaches about 160°F.
• Cover the top of the pan with a piece of foil and let it continue cooking with just heat until the meat reaches a temperature of 195-200°F.
• Use a skewer or toothpick to check for tenderness. It should have little to no resistance when inserted.
• Let the meat rest with a piece of foil loosely tented over the top for approximately 30 minutes before slicing.