How To Smoke Corned Beef Brisket in Electric Smoker

There’s something magical about transforming a humble cut of meat into a tender, flavorful masterpiece using low and slow heat. Corned beef brisket, traditionally boiled or baked, takes on an entirely new life when smoked. If you own an electric smoker and love trying new takes on classic dishes, smoking corned beef brisket is a must. In this guide, we’ll show you exactly how to do it step-by-step.

What Is Corned Beef Brisket?

Corned beef brisket is a beef cut, typically the flat or point end of the brisket, that has been cured in a brine made of salt and spices. The term “corned” refers to the large grains of rock salt, known historically as “corns” of salt, used in the curing process. This preservation method dates back centuries and became especially popular in Irish and Jewish cuisine.

Unlike a traditional brisket that’s seasoned with dry rubs and smoked or slow-roasted, corned beef has already been brined. It’s packed with flavor but also high in salt content. That’s why smoking this cured meat requires a few extra preparation steps.

Ingredients and Supplies Needed

Ingredients

• 1 (3–5 lb) corned beef brisket (flat cut preferred for uniform thickness)
• Optional mustard (for binder)
• Optional spice rub (paprika, black pepper, garlic powder, coriander)
• Wood chips (hickory, applewood, cherry, or oak)

Supplies

• Electric smoker
• Meat thermometer (probe or instant-read)
• Aluminum foil or butcher paper
• Water/drip pan
• Sharp knife
• Large bowl (for soaking, optional)

Prepping the Corned Beef Brisket

1. Rinse the Brisket

Corned beef is cured in a heavily salted brine. If you smoke it straight out of the package, it may turn out overly salty. Rinse the brisket thoroughly under cold water to remove excess surface salt and spices.

2. Optional: Soak in Water

To further reduce saltiness, soak the brisket in a bowl of cold water for 8 to 24 hours in the fridge, changing the water every 4–6 hours. This step is optional but recommended for a more balanced flavor profile.

3. Apply Mustard Binder and Rub

After soaking and patting the brisket dry, you can apply a thin coat of yellow or Dijon mustard to help any added rub stick better. Since corned beef already has strong flavors, any rub should be simple black pepper, paprika, garlic powder, and a little brown sugar are excellent choices.

4. Bring to Room Temperature

Let the brisket sit out at room temperature for about 30–45 minutes before putting it in the smoker. This helps it cook more evenly.

Prepping the Electric Smoker

1. Set Your Smoker to 225°F–250°F

Electric smokers are convenient because they maintain a steady temperature without much babysitting. For corned beef brisket, preheat your smoker to 225°F or up to 250°F if you’re in a hurry.

2. Add Wood Chips

Choose your wood flavor based on your taste. Hickory adds a strong, smoky punch, while applewood or cherry delivers a sweeter, milder touch. Load your smoker’s wood chip tray and allow the smoke to start rolling before placing the brisket inside.

3. Use a Water Pan

Add water or broth to the smoker’s water pan. This helps regulate temperature and maintain moisture during the long cook.

Smoking the Corned Beef Brisket

1. Place Brisket in the Smoker

Put the brisket directly on the smoker grates, fat-side up, so the fat renders down and bastes the meat. Position a drip pan underneath if needed to catch juices and prevent flare-ups.

2. Smoke Low and Slow

Smoke the brisket at 225°F–250°F for approximately 6–8 hours, depending on the size of the cut. As a rough guide:

• A 3 lb brisket may take 6 hours.
• A 5 lb brisket may take up to 8 hours or more.

3. Monitor the Internal Temperature

Use a meat thermometer to track internal temperature. Once the brisket hits around 160°F, it may stall (stay at the same temp for a while). This is when you should wrap it.

4. Wrap at the Stall

Wrap the brisket in foil or butcher paper to power through the stall and retain moisture. This is optional but highly recommended. Continue smoking until the internal temperature reaches 190°F–205°F.

Resting and Slicing

1. Let It Rest

After removing the brisket from the smoker, allow it to rest for 30–60 minutes. Keep it wrapped and place it in a cooler or warm oven. This resting period allows juices to redistribute, preventing a dry slice.

2. Slice Against the Grain

Cutting corned beef brisket against the grain ensures tenderness. Use a sharp knife and slice into thin, even pieces for best results.

Serving Suggestions

Corned beef brisket is incredibly versatile. Here are a few serving ideas:

• Classic St. Patrick’s Style: Serve with boiled cabbage, potatoes, and carrots.
• Sandwiches: Pile slices on rye bread with Swiss cheese and sauerkraut for a Reuben.
• Corned Beef Hash: Chop leftovers and pan-fry with diced potatoes and onions for breakfast.
• With Mustard or Horseradish Sauce: Add a spicy or tangy dip to contrast the rich meat.

Tips for Best Results

1. Soak to Control Saltiness

Rinsing helps, but soaking the brisket in water for several hours (especially overnight) significantly reduces salt intensity without sacrificing flavor.

2. Choose the Right Wood

Hickory is bold and smoky great if you love deep flavor. For a gentler profile, go with fruit woods like cherry or apple.

3. Don’t Skip the Wrap

The stall is real and can last hours. Wrapping helps push past it faster and keeps your brisket juicy.

4. Keep the Lid Closed

Resist the urge to keep checking! Every time you open the smoker, you lose heat and smoke, slowing down the process.

5. Use a Reliable Thermometer

A dual-probe meat thermometer with alarms is your best friend. One probe for the meat, one for the smoker chamber.

Frequently Asked Questions

Can You Smoke a Pre-Packaged Corned Beef Brisket?

Yes, absolutely. These are the most common type found in grocery stores. Just be sure to rinse or soak it to avoid overpowering saltiness.

Do You Need to Soak It Before Smoking?

It’s not required, but highly recommended. Soaking helps mellow out the salt from the curing process and results in a better-tasting brisket.

How Long Does Smoked Corned Beef Last in the Fridge?

Smoked corned beef brisket will last 3–4 days in the fridge when stored in an airtight container. It also freezes well for up to 3 months.

Conclusion

Smoking corned beef brisket in an electric smoker is a creative and flavorful twist on a beloved classic. While traditionally boiled or baked, the low-and-slow smoking method enhances its depth, adds a smoky bark, and brings out new dimensions of tenderness and taste. With a little prep and patience, you can turn a store-bought brisket into a smoked delicacy that rivals anything you’ve had on St. Patrick’s Day or at a deli.

Whether served with cabbage or crafted into a killer Reuben sandwich, this smoked version of corned beef brisket is bound to become a staple in your BBQ rotation. So fire up your electric smoker and let the magic begin.