Smoked Corned Beef

Smoked corned beef is a classic dish that combines the bold, salty flavor of traditional corned beef with a subtle smoky aroma. It’s hearty, satisfying, and versatile — perfect for sandwiches, breakfast hash, or served alongside vegetables.

You don’t need a professional smoker to enjoy this flavor at home. With careful preparation, you can mimic the smoke flavor in your oven safely, making this recipe accessible to every home cook.

Roasted beef on a wooden cutting board with a knife, and a dish of roasted root vegetables nearby.

What cut of beef should I use for smoked corned beef?

Brisket is the traditional choice because it has a good balance of fat and connective tissue, which keeps the meat tender during smoking. Flat cut brisket works well, but point cut adds extra richness if you prefer more marbling.

Can I make smoked corned beef without a smoker?

Yes! You can safely replicate smoke flavor in your oven:

  • Oven-safe foil packet with soaked wood chips: Soak wood chips in water for 30 minutes, place them in a small foil packet with holes poked for smoke to escape, and put it on a tray in the oven away from the heating element.

  • Liquid smoke or smoked paprika: These add smokiness without any risk of fire.

  • Combination: Use a small foil packet plus smoked paprika for a more pronounced flavor.

⚠️ Safety tip: Never put dry wood chips directly on the oven floor or in contact with heating elements — this can start a fire. Ensure your kitchen is ventilated.

How long should I smoke corned beef?

Plan for 4–6 hours at 225–250°F (107–120°C) for a traditional smoker. Oven-only cooks may need slightly less time depending on size; aim for an internal temperature of 195–205°F (90–96°C) for tender, sliceable meat.

Do I need to soak or rinse corned beef before smoking?

Corned beef is often packed in brine, which can be salty. Rinsing briefly under cold water reduces surface saltiness. Soaking for 30–60 minutes is optional if you want a milder flavor.

Top Tips for the Best Smoked Corned Beef

Sliced roast beef on a wooden cutting board, with a dish of roasted root vegetables and a purple cloth in the background.


    

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    Pat the meat dry before applying rubs or smoke — it helps the flavor stick.
    

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    Use a simple spice rub: black pepper, coriander, mustard seeds, and brown sugar complement the brine perfectly.
    

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    Wrap in foil for the final hour for extra tenderness and moisture.
    

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    Rest before slicing — at least 20 minutes under foil keeps the meat juicy and easier to cut.
    

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    Flexible smoking options: if using a smoker, hickory or applewood chips enhance flavor. Oven cooks can use the foil packet or smoked paprika method safely.
    

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Related Recipes


    

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    Reuben Sandwich – Smoked corned beef with Swiss cheese, sauerkraut, and Russian dressing.
    

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    Corned Beef Hash – Classic breakfast favorite.
    

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    Smoked Beef Salad – Light and flavorful.
    

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    Homemade Rye Bread – Perfect for sandwiches.
    

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Recipe Card


Ingredients


    

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    3–4 lb corned beef brisket (flat or point cut)
    

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    2 tbsp black peppercorns
    

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    2 tbsp mustard seeds
    

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    1 tbsp brown sugar
    

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    1 tsp coriander seeds
    

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    Optional: smoked paprika for oven-only method
    

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    Wood chips for smoking (hickory, apple, or cherry)
    

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Instructions


Close-up of tender smoked corned beef ready for serving
  • 1
    

    Prepare the meat – Rinse corned beef under cold water if desired and pat dry. Trim excess fat if necessary.
    

  • 2
    

    Apply the spice rub – Mix peppercorns, mustard seeds, coriander, brown sugar, and paprika (if using). Rub evenly over all sides of the brisket.
    

  • 3
    

    Smoke or oven-cook the corned beef .
    

    – Traditional smoker: Place meat on smoker racks, fat side up, at 225–250°F (107–120°C) for 4–6 hours, until internal temperature reaches 195–205°F (90–96°C).
    

    – Oven-only method: Place a foil packet with soaked wood chips on a tray in the oven, away from heating elements. Cook at 225–250°F (107–120°C) until internal temp reaches 195–205°F (90–96°C).
    

  • 4
    

    Optional foil wrap – During the last hour, wrap brisket in foil to lock in moisture and tenderness.
    

  • 5
    

    Rest and slice – Remove from heat, let rest under foil for 20–30 minutes. Slice against the grain and serve.
    

Notes


    

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    Salt Level & Brine Control
    Corned beef can be quite salty depending on the brand. A quick rinse under cold water removes excess surface salt. If you prefer a lighter flavor, soak the meat for 30–60 minutes and pat dry before seasoning.
    

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    Texture & Tenderness
    Brisket becomes tender when it reaches about 195–205°F (90–96°C) internal temperature. If it’s still firm, continue cooking; connective tissues need time to break down fully.
    

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    Resting Matters
    Always let the meat rest for 20–30 minutes before slicing. This allows juices to redistribute, giving you cleaner slices and a juicier result.
    

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    Storage & Reheating
    Store leftovers in an airtight container for up to 5 days in the refrigerator. To reheat, warm gently in the oven (300°F / 150°C) or in a covered pan with a splash of broth to keep it moist.
    

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